Ingredients for Belgian Hutsepot
- 1 lb boneless beef chuck roast
- 1 lb boneless pork shoulder
- 8 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 2 lbs new potatoes
- 1 medium savoy cabbage
- 1 large turnip
- 1 (10 ounce) package frozen peas
- crouton
- chives
- Dijon mustard, for serving
- horseradish, for serving
- 1 large pork bone
- pea soup base (prepared separately)
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How to Make Belgian Hutsepot
- Prepare the pea soup broth: In a separate pot, prepare the pea soup base as per your preferred recipe. Reserve 2 cups of this broth. Serve this as a first course.
- Sear the meats: In a large pot or Dutch oven, sear 1 lb beef chuck, 1 lb pork shoulder, and 1 large pork bone until browned on all sides.
- Simmer the meats: Add 8 cups of water, 2 bay leaves, and 1 tsp black peppercorns to the pot. Bring to a simmer, skim off any foam, and cover. Simmer for 2 1/2 - 3 hours, or until the meats are very tender.
- Prepare the vegetables: Wash and prepare the following vegetables: 2 lbs potatoes (peeled if not new potatoes, quartered), 1 large turnip (peeled and quartered), and 1 medium Savoy cabbage (cored and cut into 8 wedges).
- Add vegetables to stew: About 30 minutes before the meat is done, add the potatoes and turnips to the pot.
- Finish the stew: Remove the meats and vegetables from the broth. Discard the pork bone. Strain the broth through cheesecloth, reserving 2 cups for the pea soup (already prepared in step 1) and returning the rest to the pot.
- Cook the cabbage: Add the cabbage to the reserved broth and simmer for 5-7 minutes until tender.
- Make the pea puree: Puree the cooked peas with the reserved 2 cups of broth in a blender until smooth. Strain through a fine-mesh sieve to remove any lumps.
- Arrange and serve: Arrange the cooked vegetables around the meat on a large platter. Cover with foil and keep warm. Reheat the pea soup and serve as a first course. Bring the meat platter to the table, slice the meat, and serve with mustard and horseradish.
- (Optional Crockpot instructions): For a crockpot version (untested), cook the meats on low for 10-12 hours. Add potatoes and turnips for the last 4 hours. Add cabbage with the other vegetables during the last 30 minutes. Cook peas separately on the stovetop at the last minute.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
41g
Fat
44g
Carbs
17g
