Who here likes hutsepot and how do you make it ?

Question

A traditional dish from where I'm from, hutsepot (not hutspot) is a really good thing to eat when it's freezing outside. How do you make it ? Do you like hutsepot ?

Answer 1

hiiya!x my mum is from belgium and she makes the best one!x This recipe serves 6-8 people!x

Ingredients!x

*1 pound beef blade pot roast, brisket, short ribs, chuck, or shank, cut this into 1-1/2 inch cubes.
*1 pound lean slab bacon, cut into 1-1/2 inch cubes and blanched in boiling water for 2 to 3 minutes.
*3 whole cloves of garlic.
*1 pound small turnips, peeled and quartered.
*bouquet garnish, 1/2 bunch parsley, 3 sprigs fresh thyme, and 2 bay leaves tied together with kitchen string.
*3 pounds mediam red potatoes, scrubbed and quartered.
*1 pound veal shoulder (better with cartilage)
*4 leeks, white and light green parts only, rinsed well and cut into 1 inch chunks.
*salt and freshly grated nutmeg
*1 pound lamb shoulder or neck, most of the fat is wasted, cut into 1/2 inch cubes.
*3 medium onions, peeled and quartered.
*3 ribs celery or 1 peeled celery root (celeriac), cut into large chunks.
*1 savoy cabbage, cored and cut into 8 wedges.
*1 pound small fresh pork sausages (optional- tastes better though!)

Method!x

1 Place the beef, veal, lamb, bacon, into a tall, heavy stockpot. Add enough water to cover by 1 inch and bring to a boil. Reduce the heat to a simmer and skim the surface thoroughly, discarding all the foam that has risen to the surface.
2 Stud 3 of the onion pieces with the cloves. Add the onions and all the other vegetables, except for the potatoes. Add the bouquet garni and season with salt and pepper. Simmer, partially covered, over low heat for 1-1/2 hours.
3 If you are using fresh pork sausages, fry them in a little oil for a few minutes until they are brown all over.
4 Add the potatoes and sausages to the hutsepot and simmer, partially covered, for another 30 minutes. At this point all the meat should be very tender. Discard the bouquet garni. Taste and adjust the seasoning and add the nutmeg. Serve in warmed deep soup bowls.

Enjoy!x

Answer 2

I didn't know what the difference was between your hutsepot and hutspot so I searched Google. One is from Holland (Hutspot) and what I gather you want is from Finland?

If you do the Google.com search and type your hutsepot in the Search spot, the top choice comes up with your recipe on what's in it and how to prepare it. I saw that it is a Flemish Hunter's Stew and has all different kinds of meat in it as well as lots of veggies.