Hutspot was cooked in Spain for Netherlands
Hutspot met Klapstuk (Hot Pot with Boiled Meat) originates from the days of the Spanish occupation. The people in Leiden were almost starving to death during the occupation of their city when William of Orange decided to have the city flooded. His fleet then sailed in and arrived just in time to bring food to the starving people. The defeated Spanish left behind some mashed vegetables in a pot. This typically Dutch dish is still eaten on the 3rd of October, when the city of Leiden celebrates the defeat of the Spanish in 1574.
4 cups (1 L) water
2 tsp (10 ml) salt
2 lbs (1 kg) fresh brisket of beef
2 lbs (1 kg) medium-sized carrots, peeled and cut into 1/2-inch (1 cm) dice
3 lbs (1.5 kg) boiling potatoes, peeled and cut into 8 pieces
3 cups (750 ml) coarsely chopped onions
Freshly ground pepper to taste
Bring the water to a boil in a heavy 3 quart (3 L) casserole. Add the salt and the meat and bring back to a boil, skimming the surface of the water to remove the scum and fat that rises to the surface. Partially cover the pot, reduce the heat, and simmer for 2+1/2 to 3 hours.
Check the water frequently; it may be necessary to add more in order to keep the meat immersed. Add the diced carrots and continue to simmer for 30 minutes, then add the potatoes and onions. Simmer uncovered until the vegetables are soft and the liquid is almost all evaporated.
Remove the meat from the casserole and set aside. Using a wooden spoon, mash the vegetables to a puree in the casserole. Taste and adjust the seasoning. Transfer the puree to a heated platter, forming a mound in the center.
Slice the meat across the grain and arrange around the vegetables. Serve at once, accompanied by spicy brown mustard and a good quality dark bread. Serves 4 to 6.