But, as is often the case, appearance deceives. In this particular example, the name is not very flattering and quite honestly, neither is the picture. But the taste will convince anyone that there is more to this dish than a silly name.
It is said that the original stew contained parsnips and white beans, and that the meat in the stew was mutton. How it came to be carrots with potatoes and beef.....only history knows. The carrot appeared in Holland for the first time in the 17th century, out of Iran, and was cross-polinated until it had a bright orange color, to honor the royal family, the Oranges. At that point, the carrot was introduced to the rest of Europe and hey presto! Long live the Queen and orange carrots for all!
As for the "slap piece": klapstuk is the meat that is cut from the rib. I used slices of beef chuck rib roast and it worked beautifully. The meat is marbled and during its 90 minute braising time will release all kinds of wonderful flavors and most of the fat. You'll love it!
Hutspot met klapstuk
For the meat
1/2 beef bouillon cube
1 tablespoon flour, dissolved in 1/2 cup water
Remove the meat to a serving dish, discard the bay leaf and peppercorns and stir the dissolved flour into the pan juices. Stir scraping the bottom of the pan, loosening any meat particles that may be stuck. Bring the heat slowly up until the gravy starts to thicken. Pour the gravy over the meat and set aside, keeping it warm.
For the hutspot
6 large potatoes, peeled and quartered
8 large carrots, peeled and diced
4 large onions, peeled and sliced
2 cups of water
Pinch of salt
Place the peeled and quartered potatoes on the bottom of a Dutch oven. Pour in the water so the potatoes are just covered. Add the pinch of salt. Put the carrots on top, and finish with the onions. Cover and bring to a boil, then lower the heat and boil for about 20 minutes or until the potatoes are cooked. Pour off the cooking water, but save it. Mash the potatoes, carrots and onions until you achieve a mashed potato consistency or leave larger lumps, that's a personal preference. If you need more liquid to make it smoother, add a tablespoon of cooking liquid at a time. Taste, adjust with salt and pepper.