Gentse hutspot (Gent stew): Difference between revisions
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|title=Gentse hutspot (Gent stew) a beef recipe | |||
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|keywords=#beef #stock #potatoes #simmer #leeks #cabbage #diced #bayleaves #carrots #celery #bacon | |||
|hashtagrev=032020 | |||
|description=Beef and vegetable stew from Gent, which although uses cheap cuts of meat, has a cooking time of about 4 hours | |||
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[[Beef]] and [[Vegetable|vegetable]] [[Stew|stew]] from Gent, which although uses cheap cuts of meat, has a cooking time of about 4 hours. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4739 | |||
|PortionCalories = 1184 | |||
|DatePublished=19th January 2013 | |||
|Author=Chef | |||
|ImageComment = Gent stew | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
| Line 8: | Line 20: | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 4 hours | |CookTime = 4 hours | ||
|Image = [[Image:Ghent stew.jpg| | |Image = [[Image:Ghent stew.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Anything to do with Ghent is good in my books</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">One of the finest cities in the World!</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Ghent stew - ingredients.jpg|300px|thumb|right|Gent stew, the ingredients]] | [[Image:Ghent stew - ingredients.jpg|300px|thumb|right|Gent stew, the ingredients]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 500 g boneless [[Beef|beef]] [[Shank|shank]], in one piece | | 500 g boneless [[Beef|beef]] [[Shank|shank]], in one piece | ||
| Line 29: | Line 54: | ||
| ½ medium white [[Cabbage|cabbage]], [[Shredded|shredded]] | | ½ medium white [[Cabbage|cabbage]], [[Shredded|shredded]] | ||
| 4 medium [[Potatoes|potatoes]], peeled and quartered | | 4 medium [[Potatoes|potatoes]], peeled and quartered | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Put the [[Meats|meats]], | | Put the [[Meats|meats]], seasonings, [[Bay leaves|bay leaves]] and [[Cloves|cloves]] in a pan with the [[Stock|stock]] or water and bring to the [[Boil|boil]]. | ||
| Skim, lower the heat, cover and [[Simmer|simmer]] for about three hours. | | Skim, lower the heat, cover and [[Simmer|simmer]] for about three hours. | ||
| Add the [[Carrots|carrots]], [[Leeks|leeks]] and [[Celery|celery]] and [[Simmer|simmer]] for a further 30 minutes. | | Add the [[Carrots|carrots]], [[Leeks|leeks]] and [[Celery|celery]] and [[Simmer|simmer]] for a further 30 minutes. | ||
| Line 50: | Line 73: | ||
Using bottled water for the [[Stock|stock]], although not very ecological, will reduce the need to skim. Filtered water can also be used. | Using bottled water for the [[Stock|stock]], although not very ecological, will reduce the need to skim. Filtered water can also be used. | ||
--[[User:JuliaBalbilla|JuliaBalbilla]] 08:03, 11 February 2009 (UTC) | --[[User:JuliaBalbilla|JuliaBalbilla]] 08:03, 11 February 2009 (UTC) | ||
{{RecipeLine}} | |||
[[Category:Recipes|Gent stew]] | [[Category:Recipes|Gent stew]] | ||
[[Category:Beef recipes|Gent stew]] | [[Category:Beef recipes|Gent stew]] | ||
[[Category: | [[Category:Belgian recipes|Gent stew]] | ||
[[Category:Meat recipes|Gent stew]] | [[Category:Meat recipes|Gent stew]] | ||
[[Category:Pork recipes|Gent stew]] | [[Category:Pork recipes|Gent stew]] | ||
[[Category:Stews and casseroles|Gent stew]] | [[Category:Stews and casseroles|Gent stew]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
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Latest revision as of 17:00, 16 September 2022
Beef and vegetable stew from Gent, which although uses cheap cuts of meat, has a cooking time of about 4 hours.
| Gentse hutspot (Gent stew) | |
|---|---|
 |
| Gent stew | |
| Servings: | Serves 4 |
| Calories per serving: | 1184 |
| Ready in: | 4 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
|
Best recipe reviewAnything to do with Ghent is good in my books 5/5 One of the finest cities in the World! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g boneless beef shank, in one piece
- * Stewing steak is fine for this if you cannot obtain shank.
- 250 g pigs trotters or ham hocks (optional)
- 125 g smoked, streaky bacon, in one piece
- 1 litre light beef stock or water
- 1 teaspoon salt
- Ground black pepper, to taste
- 2 bay leaves
- 4 cloves
- 3 medium carrots, peeled and diced
- 2 leeks, dark green parts removed, sliced
- 3 large sticks celery, diced
- ½ medium white cabbage, shredded
- 4 medium potatoes, peeled and quartered
Method
- Put the meats, seasonings, bay leaves and cloves in a pan with the stock or water and bring to the boil.
- Skim, lower the heat, cover and simmer for about three hours.
- Add the carrots, leeks and celery and simmer for a further 30 minutes.
- Add the cabbage and the potatoes, simmering until the potatoes are cooked.
- Remove and discard the pigs' trotters.
- Slice the beef and bacon and arrange them, with the vegetables on plates or serving platters.
- Serve the stock separately as a gravy.
Variations
Sausages can also be added, especially if not using the pigs' trotters.
You can use other vegetables such as onions and turnips.
Chef's notes
Using bottled water for the stock, although not very ecological, will reduce the need to skim. Filtered water can also be used. --JuliaBalbilla 08:03, 11 February 2009 (UTC)
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#beef #stock #potatoes #simmer #leeks #cabbage #diced #bayleaves #carrots #celery #bacon