Hutspot met Klapstuk (Carrot and Onion Mash with Boiled Beef)

Beef

• 900 g Beef brisket
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt

Hutspot

• 1 kg Russet potato
• 500 g Carrot
• 300 g Yellow onion
• 60 g Unsalted butter
• 120 ml Whole milk

1. Put the beef brisket in a large pot and cover with cold water by a few centimetres. Add the bay leaves, black peppercorns and 1 tsp of the fine sea salt, then bring to a gentle simmer. Skim any foam from the surface.
2. Simmer the beef very gently, partially covered, for 2 hours or until fork-tender. Keep the liquid at a bare simmer so the meat stays juicy. Turn the beef once or twice during cooking if needed.
3. While the beef cooks, peel the russet potato and carrots, then cut them into even chunks. Peel the yellow onion and cut into thick wedges so it does not disappear into the mash. Set aside.
4. When the beef is nearly tender, put the potatoes, carrots and onion in a second large pot and cover with cold water. Add the remaining 1 tsp fine sea salt and bring to the boil. Cook for 18 to 22 minutes, until the potatoes and carrots are very tender.
5. Drain the vegetables well in a colander, then return them to the hot pot. Let them steam-dry over low heat for 1 to 2 minutes, shaking the pot, so the mash stays fluffy. Remove from the heat.
6. Add the unsalted butter and mash until mostly smooth with a few rustic pieces. Warm the whole milk, then mash it in gradually until creamy and spoonable. Taste and adjust seasoning with a pinch more fine sea salt if needed.
7. Lift the beef from the pot and rest it for 5 minutes, then slice across the grain. Serve the hutspot hot with the sliced beef alongside, with a spoonful of the cooking liquid over the meat if you like. Remove the bay leaves before serving.

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