‘Hutspot met Klapstuk’ is a typical Dutch treat. It contains stewed beef, potatoes, carrots and unions. Once everything is cooked well, it’s mashed up. I always put the finished Stamppot under the grill in the oven for a short while en serve the Stamppot with some bacon, sambal Badjak and piccalilli.
But, you can have it anyway you want. Some people won’t eat Stamppot without a tasty fat gravy.
In 1574 the Dutch city of Leiden was liberated from the Spanish opressor. There was a widespread hunger, and the Spanish soldiers left their food as they left Leiden. It was a big barrel of carrots, unions and parsnip. Still, every year on the 2th of october the citizens of Leiden eat ‘Stamppot met Klapstuk’. On the 3th of october they feast with ‘Haring en Wittebrood’.
Klapstuk is beef that is cut from the claw ribs, or short ribs of the beef. This meat has to be stewed for quite some time. The meat gets its specific taste because it is marbled with fat edges. In this recipe the meat is cut clean, so there are no bones left.
Hutspot met Klapstuk (Stew with Claw Ribs)Course: Main CourseCuisine: DutchDifficulty: Easy
1 kg floury potatoes
1 kg carrots
1/2 kg onions
1/2 kg claw ribs (without bones)
150 grams of bacon (strips)
2 cups of homemade broth (or 2 broth cubes)
salt and pepper
- Take a large cooking pan and put in 0,8 ltr of cold water and 1 cup of broth (or the 2 broth cubs). Put in the beef, slowly boil it for 1 hour with the lid on.
- Take the beef out and put in the potatoes (do not peel) the chopped onions and carrots. Put the beef on top. Heat up again and cook for another 20 minutes. Preheat the oven as hot as possible (use the ‘grill’)
- After 20 minutes take the beef from the stew, drain the stew (Watch it! If you don’t have your own broth, save 1 cup of the moisture) mash up the unions, potatoes and carrots. Put the Stamppot in a large oven proof bowl and put on a high rack in the oven.
- Meanwhile, bake the bacon stripes crispy in their own fat. Take the bacon out, put in some butter and slice up the meat. Scorch the meat for just 1 or 2 minutes. Then put in the other cup of broth (or the moisture you saved).
- If the Stamppot is beginning to get a brown, crispy crust your Stamppot is ready to serve.
- On a plate put some Stamppot, a view slices of Klapstuk and some bacon. Add some of the gravy, some piccalilli and some sambal Badjak.
- Enjoy yourselves!