Dutch
Hutspot
A classic Dutch winter mash of floury potatoes, sweet winter carrots, and onions cooked in beef broth. It is served with tender slices of klapstuk, the traditional brisket that gives the stamppot its deep, homely flavor.
Watch it madeAllerhande · 2:03
Ingredients
- Klapstuk or beef brisket300g
- Cold water700ml
- Bay leaf1
- Black peppercorns6
- Salt1 tsp, plus to taste
- Floury potatoes, peeled and cut into large chunks500g
- Winter carrots, peeled and sliced thickly350g
- Yellow onions, sliced250g
- Unsalted butter25g
- Warm milk2 tbsp
- Freshly ground black pepperto taste
Method
- Place the klapstuk in a heavy pot with the cold water, bay leaf, peppercorns, and 1 teaspoon salt.
- Bring just to a simmer, skim off any foam, then cover partly and cook very gently for about 1 hour 30 minutes, until the beef is tender.
- Lift the beef from the pot, cover it loosely, and strain the broth back into the pot.
- Add the onions and carrots to the broth, then place the potatoes on top.
- Add a little extra water if needed so the vegetables are about halfway submerged, then cover and simmer for 25 to 30 minutes, until everything is very soft.
- Drain the vegetables, reserving a cup of the cooking broth.
- Mash the potatoes, carrots, and onions coarsely with the butter, adding warm milk and a little reserved broth until the hutspot is moist but not loose.
- Season with salt and freshly ground black pepper.
- Slice the klapstuk across the grain and serve it on top of or beside the hutspot.
Common questions
Can I substitute a different cut for klapstuk in hutspot?
Yes. Beef brisket is the closest substitute because it becomes tender with long, gentle simmering. Chuck roast also works well. Avoid lean cuts like sirloin; they’ll dry out and won’t give the broth the same richness.
How long does hutspot take from start to finish?
Plan on about 2 to 2.5 hours total. The beef needs roughly 1 hour 30 minutes, then the vegetables need 25 to 30 minutes more. Add a little extra if your beef is thick or especially tough.
What are the most common mistakes when making hutspot?
The biggest mistakes are boiling the beef hard, which makes it tough, and overmashing the vegetables until gluey. Also avoid adding too much liquid; hutspot should be moist and chunky, not soupy or mashed into a paste.
How do I store and reheat leftover hutspot?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk, broth, or water to loosen it. Store the beef separately if possible.
What should I serve with hutspot?
Traditionally, serve it with sliced klapstuk on top or beside it. It also pairs well with mustard, pickles, or a little extra gravy. If you want a richer plate, add a spoonful of pan juices over the beef.