Rating: 2.31 / 5.00 (16 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the hat spot:

For the hutspot with meat:


Wash the vegetables and cook in the soup for about 25 minutes.

Drain the soup, mash the vegetables, stir in the butter, season with salt and pepper, add freshly grated nutmeg and a few drops of Tabasco to taste.

For the hutspot with meat, put on water and boil the beef brisket until tender, at least 90 minutes.

Finely chop the onions, thinly slice the carrots and peel and chop the potatoes.

Add the vegetables to the meat along with the bay spice and cloves and simmer on low heat for another 45 minutes.

Remove the meat and the spices. Mash the vegetables, stir in the butter, season with salt, pepper and a pinch of nutmeg.

Arrange the vegetable mash on a platter and place the sliced meat on top.

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