Belgian Hutsepot
Steps
This recipe originates in flanders where savoy cabbage is much loved.
The stock is made into a quick pea soup and served as a first course.
It is similar to the french pot au feu although the former has peas and the latter garlic and leeks.
Cover the beef , pork , pork bone , bay leaves and peppercorns in water in a large pot and bring to a simmer.
Skim the foam away and cover.
Simmer 2 1 / 2-3 hrs until the meats are tender.
Add the salt during the last hour.
Prepare and reserve the vegetables.
Wash the potatoes.
Do not peel if new.
Wash , trim , core and cut the cabbage into 8 wedges.
Peel and quarter the turnips.
About 30 min before the meat is done add the potatoes and turnips.
Remove the meats and vegetables from the broth.
Arrange the vegetables around the meat on a large platter , cover with foil and keep warm.
Discard the pork bone.
Strain the broth through cheesecloth and reserve 2 cups for the pea soup , returning the rest to the pot to cook the cabbage in',.
Ingredients
boneless beef roast, pork shoulder, water, bay leaves, peppercorns, salt, new potatoes, savoy cabbage, turnips, peas, crouton, chives, dijon mustard, horseradish