Main
Hutspot
- Preparation time
- 1 h 15
- Servings
- serves 4
Ingredients
serves 4
- Braising beef — to buy800 g
- Potato — to buy800 g
- Carrot — to buy600 g
- Onion — to buy400 g
- Butter — to buy50 g
- Feuille de laurier — to buy1 feuille
Preparation
Brown the beef on all sides in a Dutch oven with a little butter.
Cover with water, add a bay leaf and simmer covered for 1h30 over low heat, until the meat is fork-tender.
Remove the meat and set the broth aside.
Peel and cut the potatoes, carrots and onions into large chunks, then cook them in the meat's cooking broth for 25 minutes, until very tender.
Drain the vegetables, keeping a little broth aside, then coarsely mash with a fork or masher with the butter, until you get a rustic mash with some texture left.
Adjust the consistency with a little reserved broth if the mash is too thick.
Shred or slice the meat and serve it over the hot mash, with a drizzle of the cooking juices.