Скачать или смотреть How to Make Hutsepot - Belgian Winter Stew.

#hutsepot #stew #recipe
Forget the smooth mashes you know, this is Hutsepot, the chunky, hearty, and unapologetically rustic king of Belgian winter stews. Historically a way to use every part of the animal, this "nose-to-tail" classic is packed with deep flavour.

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00:00 Introduction
01:14 Making pork stock
03:35 Preparing the Meat
06:15 Winter Vegetables
10:02 Hutsen
10:54 Serving


RECIPE:
Meat
Ham Hocks: 2 pcs
Optional
Pork Tail: 1 pc
Pork Tongue: 1 pc
Pork Ear: 1 pc
Pork snout: 1 pc
Smoked Bacon: 150g / ~5.3 oz
Chipolata Sausages: 4

The Vegetables & Aromatics
Onions: 2-3 large
Carrots: 5-6
Celery: 4 stalks
Leeks: 2
Turnips: 4
Brussels Sprouts: 250g / 0.5 lbs
Chinese Cabbage: 1/2
Potatoes: 1kg / 2.2 lbs

Herbs: thyme, rosemary, cloves, and bay leaves

Instructions

Combine pork cuts (trotter, hocks, tail, tongue, ear, snout), aromatics (onion, celery, carrot, leek), and herbs in a large pot with salt and peppercorns. Cover with cold water, bring to a soft boil, and simmer for 4 hours, skimming regularly.
Remove the meat from the stock. While warm, peel the tongue. Separate meat from bones and cartilage
Strain the stock and refrigerate overnight to remove the solidified fat.
Sauté bacon in a cast iron pot to render the fat. Add the winter vegetables, potatoes, and the stock.
Simmer for 25 minutes. Periodically shake the pot, this "hutsen" breaks down the floury potatoes to naturally thicken the liquid.
Return the meat to the pot to warm through. Serve in deep bowls with a fried chipolata sausage on top.