Hutspot Met Klapstuk

Hutspot Met Klapstuk

This BBQ recipe is a comforting Dutch classic that warms the soul. In this recipe, we'll be diving into the world of Hutspot with Klapstuk. It's a hearty dish that combines tender brisket with a flavorful carrot and potato mash. Perfect for chilly days or whenever you're craving some true Dutch comfort food. Let's get started!"


  • 2 kg / 4.4 lbs Brisket (klapstuk)

  • 3 tbsp table salt

  • 3 tbsp course black pepper

  • 50 grams 1.8 oz beef tallow

  • 500 ml / 2 cups beef broth

  • 250 ml / 1 cup red wine

  • 650 grams / 1.3 lbs carrots

  • 450 grams / 1 lbs yellow onion

  • 900 grams 2 lbs peeled potatoes

  • 50 grams / 1.8 oz butter

  • 100 ml / 0.4 cups milk

How to

  1. Ask your butcher or buy/slice of a cut of 2 kg or 4.4 lbs brisket called Klapstuk (dutch).
  2. Season the Klapstuk with 3 tbsp of fine salt and 3 tbsp of course black pepper.
  3. Heat up your dutch oven and melt 50 grams or 1.8 oz of beef tallow.
  4. Sear the klapstuk on a high temperature on all sides until you see a light bron maillard effect.
  5. Take out the klapstuk and remove the fat from the dutch oven.
  6. Place the klapstuk back in the dutch oven.
  7. Add 500 ml or 2 cups of beef broth.
  8. Add 250 ml or 1 cup of quality red wine.
  9. Coarsely chop 1 carrot and quarter 1 onion and add it to the pan.
  10. Add 4 cloves and 2 bay leaves to the dutch oven.
  11. Close the lit and let it slowly simmer on a medium low temperature.
  12. Boil 900 grams or 2 lbs of peeled potatoes until they turn soft and crumbly.
  13. Mash them up with a potato masher.
  14. Add 50 grams or 1.8 oz of butter.
  15. Add 100 ml or 0.4 cups of milk.\
  16. Use a potato seever to seeve the cooked potato in a bowl or pan.
  17. Coursley slice up 600 grams or 1.3 lbs carrots and 300 grams or 0.7 lbs onion.
  18. Cooke them and use a masher to mash them little bit more chunky than the potatoes.
  19. Add the onion and carrots to the potatoes along with 1 tsp of table salt and mix it up until it becomes what the Dutch call Hutspot.
  20. Once the beef has a beautiful bark and it became fall apart tender it's time to take it out and slice it in portions.
  21. Serve up a plate of smooth Hutspot on a plate and add a big chunk of tender Klapstuk beef.

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