Everybody Eats Well in Belgium Cookbook/Ruth Van Waerebeek 1996

Hutsepot A Hearty Winter Stew (Gentse Hutsepot)(Hochepot Gantois)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound beef blade pot roast, brisket, short ribs, chuck, or shank, cut into 1-1/2 inch cubes 1 pound veal shoulder (preferably with cartilage), cut into 1-1/2 inch cubes 1 pound lamb shoulder or neck, most of the fat discard, cut into 1-1/2 inch cubes
1 pound lean slab bacon, cut into 1-1/2 inch cubes and blanched in boiling water for 2 to 3 minutes 1 pig's foot, halved, or pig's tail (optional) 3 medium onions, peeled and quartered
3 whole cloves 4 carrots, peeled and cut crosswise into 4 pieces 3 ribs celery or 1 peeled celery root (celeriac), cut into large chunks
1 pound small turnips, peeled and quartered 4 leeks, white and light green parts only, rinsed well and cut into 1-inch chunks 1 Savoy cabbage, cored and cut into 8 wedges
Bouquet garni: 1/2 bunch parsley, 3 sprigs fresh thyme, and 2 bay leaves tied together with kitchen string salt and freshly ground black pepper to taste 1 pound small fresh pork sausages (optional)
3 pounds medium red potatoes, scrubbed and quartered pinch of freshly grated nutmeg



1 Place the beef, veal, lamb, bacon, and pig's foot, if using, into a tall, heavy stockpot. Add enough water to cover by 1 inch and bring to a boil. Reduce the heat to a simmer and skim the surface thoroughly, discarding all the foam that has risen to the surface.
2 Stud 3 of the onion pieces with the cloves. Add the onions and all the other vegetables, except for the potatoes. Add the bouquet garni and season with salt and pepper. Simmer, partially covered, over low heat for 1-1/2 hours.
3 If you are using fresh pork sausages, fry them in a little oil for a few minutes until they are brown all over.
4 Add the potatoes and sausages to the hutsepot and simmer, partially covered, for another 30 minutes. At this point all the meat should be very tender. Discard the bouquet garni. Taste and adjust the seasoning and add the nutmeg. Serve in warmed deep soup bowls.

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