[Recipe 2] BEEF BRISKET SLIDERS with RUSSIAN POTATO SALAD
One of my fave childhood meals was Hutspot met Klapstuk, which translates literally as ‘hotch potch with slap piece’ (so charmingly Dutch)! Hutspot is a messy mash of potato, carrot and onion. It ain’t pretty (Google ‘hutspot photos’ and face the horror), but it is delicious! Both my Oma (grandma) in Holland and my mum made it often. Oma had a special electric heated contraption that would sit in the middle of the table, where she would place the hutspot, beef and gravy in serving pots so we could help ourselves.
Klapstuk actually refers to beef cut from the rib but I prefer brisket as it’s so juicy and flavoursome (I still refer to it as klapstuk though, because it’s just such an excellent word).
The brisket needs a long slow cook. Everything is bunged in the pot, so it’s a cinch to throw together, especially if you have a serve of my easy home-made BBQ sauce waiting in your freezer. This forms the flavour base for the stewing liquid – admittedly a little more Texas-style than traditional Dutch, but so tasty. The BBQ sauce freezes well and it makes a large quantity. It’s perfect for pulled pork too.
I like to cook the brisket the day before it’s required. By resting it in the fridge overnight, and removing the firm layer of fat the next morning, it can simply be re-heated when required. I recommend cooking it on a Sunday, so dinner for Monday and Wednesday is sorted.
Reserve half the cooked brisket as planned-overs, and you can whip up a batch of brisket sliders, stuffed with creamy Russian potato salad and sliced gherkins. Delicious! Yep, I’ve unashamedly leaped onto the slider craze. They’re so ace, and so kid-friendly; and I feel a bit like Cher in Moonstruck serving up mini food for dinner. Enjoy!
Ingredients for the slow-cooked beef brisket (serves 4 for 2 meals):
1.75 kilo (3.8 lb) beef brisket
1 cup home-made BBQ sauce
1 cup beef stock
1 cup water
Ingredients for the Dutch mash (serves 4):
1 tablespoon olive oil
3 cloves garlic, peeled and finely chopped
750g (1½ lb) brown onions (4 medium), peeled and finely chopped
1 kilo (2 lb) potatoes (4 large), peeled and chopped
500g (1 lb) carrots (6 medium), peeled and finely chopped into small pieces
500g (1 lb) orange sweet potato (1 large), peeled and chopped
Sea salt and freshly-cracked black pepper
Preheat oven to 150°C (300ºF).
Place beef into a small, close-fitting, ovenproof pot. You may need to cut the meat in half. Mix home-made BBQ sauce, stock and water together and pour over the beef until well-covered. Place into the pre-heated oven and bake, covered, for approximately 3 hours; until the beef is very tender. Turn the beef over once, half-way through the cooking process. Test to see whether beef is tender after 3 hours. It should be easy to break apart with tongs. If not, return to the oven for a further 30 minutes and check again.
Remove pot from the oven and set it on a board to cool slightly, for an hour. Place in the fridge overnight.
The next day, scrape the thin layer of fat from the top and discard. Remove the brisket from the pot and divide into two portions. Return one portion to the cooking pot for tonight’s dinner.
♦ Reserve the other half of the cooked brisket (about 2 cups/500g/1 lb) and ½ cup of the cooking juices for the Beef brisket sliders with Russian potato salad.
For tonight’s dinner, place the pot with beef and juices on the stove top. Simmer over a low heat, covered, stirring often, for 20–30 minutes, until brisket has softened and is warmed through.
To make the Dutch mash (hutspot): heat the oil in a large heavy-based saucepan over medium heat. Cook the onion for 5 minutes. Add the garlic and cook for 3 minutes. Add the potatoes, carrots and sweet potato. Cover with water and bring to the boil. Simmer for about 20 minutes, or until the vegetables are tender. Drain. Mash, until combined and lumpy (Dutch mash should be rustic and not too smooth). Season.
The mash can be re-warmed in its pot when the beef is ready to serve.
To serve, pile a mound of hutspot onto each serving plate. Make an indentation (‘kuiltje’) in the top of the Dutch mash, ladle some of the pan juices into the kuiltje and place lightly-shredded brisket on top with a splash more of the juices. If liked, you can blend the remaining pan juices with a stick blender, and pour into a gravy jug. Serve and enjoy.
- Reserved slow-cooked brisket can be stored in the fridge, covered, for up to 3 days.
- For 2 kilo (4 lb) of brisket, the cooking time should be increased to 3½ hours.
[Recipe 2] Beef brisket sliders with Russian salad
Ingredients (serves 4):
12 mini bread rolls
♦ 2 cups (500g/1 lb) reserved cooked beef brisket, shredded; + ½ cup pan juices
Russian potato salad, to serve
12 dill gherkins, halved (or 24 whole small cornichons)
Split the mini bread rolls lengthways.
♦ Lightly warm the reserved slow-cooked beef brisket. This can be done in the microwave. Drizzle with the reserved pan juices, cover with cling film (or a lid), and microwave on high for 1–2 minutes. Don’t make it too hot! Stuff the mini breadrolls with the warmed brisket. Top with Russian potato salad and sliced gherkins. Serve immediately.
- Fussy kid tip: My 5-year old isn’t too keen on Russian salad so I serve his sliders with sliced avocado, grated carrot and tomato sauce (ketchup).
- I buy my mini bread rolls from Breadtop.