Hutspot

Ingredients

• 1kg beef short rib (klapstuk), bone-in
• 2 bay leaves
• Salt and black pepper
• 1kg floury potatoes, peeled and chunked
• 1kg carrots, peeled and chunked
• 400g onions, roughly chopped
• 40g butter
• 1/4 cup warm milk
• Pinch of nutmeg

Before you cook

• Peel and chunk the potatoes.
• Peel and chunk the carrots.
• Roughly chop the onions.

Steps

1. Put the beef short rib in a large pot and cover with water.
2. Add the bay leaves and 1 teaspoon salt.
3. Bring to a boil, then skim off the foam.
4. Reduce the heat and simmer the beef, covered, for 2 hours, until tender.
5. Lift the beef out of the pot and set it aside, keeping it warm.
6. Strain and reserve the cooking liquid.
7. Put the potatoes, carrots and onions in a large pot.
8. Pour in enough of the reserved cooking liquid to cover the vegetables.
9. Bring to a boil and cook for 25 minutes, until the vegetables are completely tender.
10. Drain the vegetables, reserving a cup of the cooking liquid.
11. Return the vegetables to the pot.
12. Mash the vegetables together with a potato masher until mostly smooth but still a little chunky.
13. Stir in the butter, warm milk, nutmeg, salt and pepper.
14. Add a splash of the reserved cooking liquid if the mash is too thick.
15. Spoon the mash onto plates and make a small well in the center of each portion.
16. Slice the beef and set a few slices in each well.
17. Spoon a little of the reserved cooking liquid over the beef as gravy.