Stamppot met rodebieten en spekjes

March 30, 2006

This was the very first dutch dish, Stamppot* that I’ve tasted many years back that has left me a lasting impression. Honestly, I found it a bit revolting then since it was served on my plate like a scooped púke topped with a piece of beef and its jus** alongside it, which was pure fat. But initial impression has quickly changed when I tasted it. It was actually good.

Though Stamppot is eaten more during the winter, many dutch family prepare them the whole year round. But there are also dutch people who do not like Stamppot, for reasons I could only guess, its appearance or they find it fatty or maybe because sometimes, it lacks taste (yeah, I’ve tasted some with no taste at all but only greasy.) But I believe these can be taken care of by choosing the right ingredients and presenting it on the table the undutch way.

This Stamppot I have learned*** from 2 stamppot experts (my dad in law and ex bf who was a chef/restaurant owner) then combined their styles with a bit of my own. My mister gives my Stamppot 7 dikke punten♥ (just patting my own shoulder there, really.)

Stamppot met Rodebieten en Spekjes

for 4-5 persons

Ingredients:

2 kl potatoes, choose potato that is especially for mashing, not frying

2 kl slices of riblappen or beef for making stew

1 lb rodebieten or red beets, I have used the ones in a pack which is always available in stores. They do sell raw balls but they’re not as fresh and sweet as the new harvest between May and June.

2-3 med chopped red onion

300g speklappen or pork belly with fat …slice abt. 1/2inch thickness x 5 inches in length

a 200g Becel (see image), in the past people only used lard or pure butter but nowadays healthier products like this can be bought at local supermarkets

boiling water

salt and pepper

- my 2 teachers always boiled their peeled potatoes but I microwave mine. In a microwave proof bowl filled half way with water, place unpeeled potatoes (puncture each piece with a fork) then cover with plastic wrap and cook for 14-16 mins. Set aside then peel once they’re manageable to touch. I find potatoes cooked this manner tastier and better in texture.Mash the potatoes the way you like it. I rather like it a bit coarse. Keep covered to maintain heat.

Salt and pepper the beef pieces. In a medium heated pan, place half of the becel (or lard of your finding) and place the beef on top. Cook each side until they turn brown. Add the rest of becel and boiling water until beef is covered. Turn to low heat and let cook for 1 1/2 hour or until pieces turn soft. Do not leave the pan unattended, always check if you need to add more water.

If using raw beets, boil them in salted water with a bit of vinegar. Chop into small pieces when cooked. Set aside.

In a separate non stick deep pan, fry the speks w/o oil until they turn crunchy brown (not burned), set aside and chop them into small pieces. In the same pan (remove half of the oil produced by the speks) place the onions and cook until soft then bring back the spek. Turn the heat to its lowest. Mix in the potatoes and beets and bring in some of the beef’s juice, add salt and pepper to taste.

To serve, use the beef jus as sauce. This dish is best eaten warm.

* Stamp means mash…mashed potato based dutch dish
** juice produced by meat
***actually watched while they’re cooking
♥ 7 points, 10 as the highest

Posted in beef, dutch recipe