Belgian Hutsepot Recipe
It would seem every Belgian family has a different way of making their Hutsepot. The debate centers on whether or not to add carrots, turnips, or a bay leaf. And, there is always lively discussion of whether to mash the vegetables or not. This is the way my Grandmother, Mother and Aunt have always made our family's hutsepot. And there is nothing like it on a cold winter's day. It's even better the next day reheated and spread thick on a buttered slice of French bread.
Ingredients
| 2-3 lb. pork country ribs | ||
| Flour | 4 Tablespoon | |
| 6-8 peeled medium potatoes, cut up in large chunks | ||
| 1 head Savoy cabbage, quartered | ||
| 2 large turnips, cut up in large chunks | ||
| Instant coffee | 1/2 Teaspoon | |
| Butter for browning | ||
| Dijon style mustard | ||
Directions
Dredge the pork ribs in the flour. In a large soup pot, melt the butter, add the pork ribs and brown evenly on all sides. Remove ribs from pot, set aside. Add cabbage to pot, brown the cabbage, separating the leaves as they cook. Add the potato chunks, add the turnip chunks. Continue to stir the vegetables until all are browned. Then, return the pork ribs to the pot. Cover all with water. Bring to a boil, then turn heat down to a brisk simmer. When all vegetables are fork tender, remove ribs. Use a ladle to skim off most of the broth, reserve. Mash the vegetables with a potato masher until the consistency of mashed potatoes. If needed, add some of the broth, a little at a time. To get a nice color, add the instant coffee a pinch at a time (optional). Ladle the hutsepot on serving plates. Serve the pork ribs on the side with the mustard. Enjoy
Chef
