Belgian Hutsepot

Total Time: 12 hrs 10 mins Preparation Time: 10 mins Cook Time: 12 hrs

Ingredients

• Servings: 8
• 2 lbs boneless beef roast
• 2 lbs lamb shoulder, boneless & bone reserved
• 3 quarts water
• 2 bay leaves
• 8 peppercorns
• 2 teaspoons salt
• 8 small new potatoes
• 1 medium savoy cabbage
• 4 medium turnips
• 2 lbs peas
• toasted crouton
• chives, chopped
• dijon mustard
• horseradish

Recipe

• 1 this recipe originates in flanders where savoy cabbage is much loved.
• 2 the stock is made into a quick pea soup and served as a first course.
• 3 it is similar to the french pot au feu although the former has peas and the latter garlic and leeks.
• 4 cover the beef, lamb, lamb bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
• 5 skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
• 6 add the salt during the last hour.
• 7 prepare and reserve the vegetables.
• 8 wash the potatoes; do not peel if new.
• 9 wash, trim, core and cut the cabbage into 8 wedges.
• 10 peel and quarter the turnips.
• 11 about 30 min before the meat is done add the potatoes and turnips.
• 12 remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
• 13 discard the lamb bone.
• 14 strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
• 15 simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
• 16 meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
• 17 strain through a wire sieve discarding the pulp.
• 18 re-heat and serve as a first course garnished with croutons and chives.
• 19 then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
• 20 to adapt to a crockpot i would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
• 21 do the peas separately on the stove at the last minute.