Gluten-Free Hutspot with Klapstuk

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C/190°C). Add the 800 g Beef Klapstuk to the hot pot and sear it on all sides until deeply browned, about 3-5 minutes per side. Pour in the 500 ml Beef Broth, add the 2 Bay Leaves and 1 teaspoon Thyme, then bring the liquid to a gentle simmer.
2. 2Reduce the heat to low (94°C/95°C), cover the pot tightly, and braise for 90-120 minutes, or until the beef is fork-tender and an instant-read thermometer inserted into the thickest part reads 93.33-96.11°C (93-96°C).
3. 3While the beef braises, peel the 1000 g Potatoes and cut them into 2.54 cm (2.5 cm) cubes. Peel the 500 g Carrots and cut them into 2.54 cm (2.5 cm) rounds or half-moons. Peel the 2 medium Onions and roughly chop them.
4. 4Place the cubed 1000 g Potatoes, 500 g Carrots, and chopped 2 medium Onions into a large pot. Cover the vegetables with cold water by about 2.54 cm (2.5 cm) and add a pinch of salt. Bring the water to a boil over high heat (100°C/100°C), then reduce the heat to medium-low and simmer for 20-25 minutes, or until all vegetables are fork-tender.
5. 5Carefully drain the cooked vegetables thoroughly using a colander. Return the drained vegetables to the empty pot, add the 30 g Butter and 100 ml Milk. Using a potato masher or large fork, mash the vegetables until smooth or to your desired consistency, then season with Salt and Pepper to taste, mixing well.
6. 6Once the beef is tender, carefully remove the 800 g Beef Klapstuk from the braising liquid and let it rest on a cutting board for 5 minutes to allow the juices to redistribute. Slice the rested beef into 1.27 cm (1.25 cm) thick pieces. Serve the mashed hutspot immediately with the slices of braised Klapstuk.

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