Flavourful Cooking

Nº 18 · Dutch & European · serves 4

Hutspot with Braised Beef

Leiden hutspot at its best: sweet carrot, onion and potato with butter-soft braised beef slowly cooking on top. Truly Dutch.

€10–12approx. €2.50–3.00 ppMild20 min prepLOW 8–9 hrs · HIGH 5–6 hrsFreezes well
Hutspot with Braised Beef

Ingredients serves 4

Tick off what you already have at home.

  • Budget tip: pork shoulder instead of beef (approx. €2.50)

    CarniceríaMercadonaMAS

    Aisle: carnicería. Ask the butcher for 'ternera para guisar' in chunks; shin (morcillo) stays nicely juicy.

  • Any supermarket

    Aisle: frutería. Bags are often labelled 'para cocer' or 'para freír'; choose the first.

  • Any supermarket

    Aisle: frutería. 1-2 kg bags are cheaper than loose.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: lácteos. Choose 'sin sal' or 'con sal' deliberately; both are widely sold.

  • Any supermarket

    Aisle: lácteos. Mostly UHT milk in cartons; fresh milk is in the chiller.

To serve

Method

  1. 1

    Season the meat with salt and pepper and brown it all over in hot oil. Deglaze the pan with the stock.

  2. 2

    Put the potato, carrot and onion in the bottom of the slow cooker, where it's hottest. Lay the meat and bay leaf on top and pour over the stock.

  3. 3

    Cook for 8–9 hours on LOW or 5–6 hours on HIGH, until the meat falls apart.

  4. 4

    Lift out the meat and bay leaf. Drain off the cooking liquid and keep it: that will be your gravy.

  5. 5

    Mash the vegetables with butter, warm milk, nutmeg and a splash of the cooking liquid. Serve with the shredded meat and gravy.

Flavourful Cooking · slowcookerspain.com/en/recipes/hutspot-with-braised-beef/