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On a brisk autumnal day nothing hits the spot quite like a heart-warming hotpot! And, our traditional recipe for the Dutch version of hotpot, known as ‘jachtschotel’, is crammed with juniper berries, apples, ontbijtkoek and beschuit, to guarantee delicious results every time.
800 grams of stewing or lean beef steak
50 grams of diced bacon
2 medium onions
2 tablespoons of flour
A generous knob of butter or margarine
10 juniper berries
2 bay leaves
300 ml of red wine
2 slices of ontbijtkoek (Dutch breakfast cake)
1 large apple
2 slices of beschuit (Dutch rusk-like biscuits)
1 pack of mashed potato
First slice the onions and chop the meat into cubes before sprinkling with a little flour. Next heat a large knob of butter or margarine in a frying pan and fry the meat until golden brown. Now add both the bacon and onion, and then cook for a further few minutes. Meanwhile, crush the juniper berries and add these to the meat, together with the cloves, bay leaves, and some salt and pepper to taste. Pour in the red wine, stir thoroughly and leave to simmer on a low heat for about 2.5 hours, taking care to occasionally stir. In the meantime cut the breakfast cake into cubes and add to the meat once it is sufficiently cooked. Simmer for a further 30 minutes, taking care to occasionally stir. Meanwhile prepare the mashed potato according to the instructions on the packaging, preheat your oven to 250C and grease an oven dish with butter. Next wash the apples, remove the cores and cut into thin slices. Now pour the meat mixture, including the gravy, into the oven dish and cover with a generous layer of mashed potato. Finally top with apple slices, crumble over the beschuit, and pop into the pre-heated oven for approximately 15 minutes or until a lovely golden brown. Serve your Dutch jachtschotel with garden peas or green beans.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, which is specifically intended for Dutch emigrants.