MY RECIPE FROM BELGIUM

Hutspot o Hodgepodge

The Hutspot or Hodgepodge is a dish of typical Belgian food that corresponds to the Flemish Region. Among the typical dishes of Belgium, it stands out for being made with bacon, sausage or ribs, and it has potatoes, leeks, carrots and onions. All of these ingredients, and even some cabbages or beans, are braised over low heat. It is a shared option with the Dutch tradition and it is a food eaten especially during winters (something completely understandable, on the other hand).

INGREDIENTS:

• 1 1/2 lb Boneless chuck
• 3 c Water
• 3 lb Potatoes, pared 
• Salt and black pepper
• 1/2 ts Salt
• 1 lb Onions, peeled
• 3 lb Carrots, sliced
• 2 tb Bacon drippings.
• STEP 1In a saucepan, heat the butter. Season the meat to taste and brown in the butter on both sides. When it is golden brown, add the white wine and the water and simmer for 1.5 hours.
• STEP 2Separately, the potatoes, carrots and onion, peeled and in pieces, are cooked for 20 minutes. When they are cooked, the water is almost completely eliminated and crushed making a homogeneous puree, adding a splash of milk to soften if necessary. The bacon is fried in a frying pan without oil and added to the puree, mixing everything well.
• STEP 3The meat is taken out of the casserole and the juice is diluted with a few tablespoons of water and it is stirred and heated until obtaining a sauce or, what the Dutch call "jus".
• STEP 4The puree is served with the meat cut into pieces and watered with a little sauce of the meat.
•