Hutspot 2023


The classic from 1574. The dish that was created to celebrate the liberation from the spanish (They drowned was worth a bit of a party back then. Now a Dutch classic. Great for winter evenings. This is comfort food. I have updated the recipe with some better techniques to enhance the flavor experience. This serves 2 - 3 medium eaters


  • 1 KG of boiled potatoes
  • 1 KG winter carrots
  • 500 grams of rougly chopped onions
  • salt, white pepper, nutmeg to taste
  • 10 cl white wine vinegar
  • 250 ml of full cream milk or the equivilant of milkpowder
  • 20 grams of butter
  • 100 gram finely chopped smoked porkbelly (optional extra)
  • nice quality medium mustard for serving
  • Meat and Jus

  • 1 KG of boiling beef with some fat (Brisket/Rinderbrust or stew/Siedfleisch mit fett, Kalpstuk (Brisket/Runderlappen met een randje vet-. Fat is your friend)
  • 1 Onion roughly chopped
  • 4 bay leaves
  • 1 slice of "pain epicé/ontbijtkoek or 2 speculaas biscuits
  • 25 cl of red wine
  • A snif of chili powder go very easy here or a bit of smoked paprika
  • 1 Tbspn of tomatoe puree
  • 20 grams of butter
  • pepper and salt to taste
  • around 50 cl of beef stock
  • Preparation

    1For the meat: If you can prepare a day in advance. Chop the beef into large 4+ cm chunks or inch thick slices. Gently cover in pepper and salt. Add the onion. Add the bay leaves, red wine, vinegar, chili powder, tomatoe puree and good thick beef stock. Add some pain epicé without the crust or speculaas mix it in. Cook this in a pressure cooker for 90 - 100 minutes.

    2Peel the potatoes and cut in even pieces. Use the potatoe peels and cook with a little of the milkpowder or water to extract all the flavor. Use a little water. Add the pork belly to the water in the pressure cooked. ( Optional extra). Peel and chop the carrots, slice the onions in rings. Cook the potatoes and carrotsfor 25 minutes in a pressure cooker. Together with a little veg stock or beef stock. Milk potatoe peel reduction and cook. Serve in two pans and reheat in the oven for 20 minutes before you serve

    3Gently mash the potatoes, carrots and onions. Add extra milk (optional), butter, salt, nutmeg and pepper to taste. Optional an egg and butter for a better consistency.

    4Serve on large paltes and create/poke a little hole in the middle of the hutspot and add the jus from the meat.Add a dollop of mustard. Decorate and enjoy.

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