How to Make Hutsepot - Belgian Winter Stew. скачать в хорошем качестве

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. Don't forget to subscribe for more deep dives into our culinary traditions! Follow me on instagram:   / absurdlybelgian   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.