Instructions:

Dutch Hutspot, a dish of boiled brisket with mashed potatoes, carrots, and onions served in a stoneware bowl. Real comfort food!

Makes 6-8 servings.

Ingredients

4 lb (907 g) beef brisket
2 bay leaves
1 tsp (5 g) salt
4 T (57 g) butter
2 lg onions, peeled and sliced
1 lb (454 g) carrots, peeled and cubed
1½ lbs (680 g) potatoes, peeled and cubed
1 lb (454 g) white turnips, peeled and cubed
½ lb (227 g) parsnips, peeled and cubed
Salt and pepper to taste

Directions

Put brisket in a large, lidded pot or Dutch oven. Add 1 quart water, bay leaves and salt. Bring to a boil; reduce heat to medium, cover and cook at least 2½ hours, turning meat halfway through.

Melt butter in a heavy skillet over medium heat; add onions and salt; cook until soft and golden, 6-8 minutes. Remove bay leaves from brisket and discard; add cooked onions and remaining vegetables to brisket. The liquid should just cover meat and vegetables; if it does not, add water. Bring to a boil, reduce heat, cover; cook 30 minutes more until vegetables are soft.

Remove meat; keep warm. Remove 2 C of liquid; reserve for another use.

Mash vegetables in remaining liquid with a masher, leaving some lumps, aiming for a loose, fluffy texture. Add salt and pepper to taste.
Serving Suggestion

Spread vegetable mash on a serving platter and top with brisket sliced thinly across the grain. Offer Dijon mustard on the side.