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Dutch Boiled Dinner
(Hutspot met Klapstuk)

A national stew in Holland, this was first served to honor the victory of the Netherlands over Spain in 1574.


  • 1 (2 pound) beef brisket
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 4 medium potatoes, pared and quartered
  • 4 medium carrots, sliced
  • 3 medium onions, chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Minced parsley
  • Prepared mustard or horseradish


  1. Heat beef, water and 1 teaspoon salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.
  2. Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.
  3. Drain meat and vegetables, reserving broth.
  4. Mash vegetables or puree in food mill; mound on heated platter.
  5. Cut beef across grain into thin slices; arrange around vegetables.
  6. Garnish with parsley; serve with reserved broth and mustard or horseradish.

Yield: 6 to 8 servings


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