Dutch boiled dinner PDF Print E-mail

Dutch Boiled Dinner (Hutspot met Klapstuk)

A national stew in Holland, this was first served to honor the victory of the Netherlands over Spain in 1574.

2 (2 pound) beef brisket
1 1/2 cups water
1 teaspoon salt
4 medium potatoes, pared and quartered
4 medium carrots, sliced
3 medium onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Minced parsley
Prepared mustard or horseradish

Heat beef, water and 1 teaspoon salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.

Drain meat and vegetables, reserving broth. Mash vegetables or pur?e in food mill; mound on heated platter. Cut beef across grain into thin slices; arrange around vegetables. Garnish with parsley; serve with reserved broth and mustard or horseradish.

Yields 6 to 8 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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