Hutspot met Klapstuk

Name: Hutspot met Klapstuk
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lbs beef chuck roast (for klapstuk), trimmed; 2 tbsp all-purpose flour (for dusting); 1 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp vegetable oil; 2 large yellow onion (for braising), thinly sliced; 2 cups low-sodium beef broth; 2 bay leaves; 4 whole whole cloves; 2 lbs russet potatoes, peeled, cubed; 1 lb carrots, peeled, sliced; 1 large yellow onion (for the mash), quartered; 2 tbsp unsalted butter, softened; 1/4 cup whole milk, warmed

205 minMediumServes 4680 cal/serving

DutchDinnerStovetop and OvenStandard

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Ingredients

2 lbs beef chuck roast (for klapstuk), trimmed
2 tbsp all-purpose flour (for dusting)
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp vegetable oil
2 large yellow onion (for braising), thinly sliced
2 cups low-sodium beef broth
2 bay leaves
4 whole whole cloves
2 lbs russet potatoes, peeled, cubed
1 lb carrots, peeled, sliced
1 large yellow onion (for the mash), quartered
2 tbsp unsalted butter, softened
1/4 cup whole milk, warmed

Instructions

1

Preheat the oven to 325°F. Pat 2 lbs trimmed beef chuck roast (for klapstuk) dry, season it with 1 tsp kosher salt and 1/2 tsp ground black pepper, and dust it lightly with 2 tbsp all-purpose flour (for dusting).
2

Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown 2 lbs trimmed beef chuck roast (for klapstuk) on all sides, about 8 to 10 minutes total, then transfer it to a plate.
3

Reduce the heat to medium. Add 2 large thinly sliced yellow onion (for braising) and cook for 5 minutes until soft. Pour in 2 cups low-sodium beef broth and scrape up the browned bits from the bottom of the pot.
4

Return 2 lbs trimmed beef chuck roast (for klapstuk) to the pot. Add 2 bay leaves and 4 whole whole cloves. Cover and braise in the oven for 2 1/2 to 3 hours, turning the meat once halfway through.
5

Meanwhile, put 2 lbs peeled, cubed russet potatoes, 1 lb peeled, sliced carrots, and 1 large quartered yellow onion (for the mash) in a large pot of salted water. Boil for 20 minutes, until a fork slides easily into the potatoes.
6

Drain the vegetables well and return them to the pot. Mash with 2 tbsp softened unsalted butter and 1/4 cup warmed whole milk, then season with kosher salt and ground black pepper.
7

Check 2 lbs beef chuck roast (for klapstuk) with an instant-read thermometer. It is done at 195°F internal, when a fork slides in with no resistance.
8

Remove 2 bay leaves and 4 whole whole cloves from the braising liquid. Skim the fat from the low-sodium beef broth to make a gravy. Slice or pull the beef and serve it over the hutspot with the gravy.

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Questions

What is Hutspot met Klapstuk?

Dutch mashed potatoes and carrots with onion, served with beef braised slowly in onion, bay, and cloves until it falls apart. Klapstuk is a Dutch beef cut; this version uses chuck roast, which braises to the same texture. This reference files it under Dutch dinner: made on the stovetop and in the oven, rated medium and about 205 minutes start to finish.

How long does Hutspot met Klapstuk take?

As written, 205 minutes: 25 of prep and 180 of cooking. The longest single stretch is step 4 (3 hours): "Cover and braise in the oven for 2 1/2 to 3 hours, turning the meat once halfway through."

What temperature do I cook Hutspot met Klapstuk at?

For Hutspot met Klapstuk, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 3 hours, in step 4. The target internal temperature is 195 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Hutspot met Klapstuk?

Step 2 reads: "Brown 2 lbs trimmed beef chuck roast (for klapstuk) on all sides, about 8 to 10 minutes total, then transfer it to a plate." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Hutspot met Klapstuk?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a probe thermometer (step 7). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

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