| Written by Frederik de Boer |
 Hot Pot with Boiled MeatIngredients (serves 4): Fresh brisket of beef, 1 kg (2 lbs). (more info) Medium-sized carrots, 1 kg (2 lbs). Floury potatoes or Pastinaca, 1.5 kg (3 lbs). Onions, 3/4 kg (1.5 lbs) coarsely chopped. Black pepper. Mustard, sharp. Action: Bring one litre of water to a boil in a heavy 3 litre (3 quart) pot. Add the meat and bring back to a boil. Skim to remove what rises to the surface. Cover the pot, reduce the heat, and simmer for 2,5 to 3 hours. Check the water level; keep the meat immersed. Add the carrots peeled and cut into 1 cm (1/2-inch) dice. Simmer for 30 minutes, then add the potatoes and onions. Simmer uncovered until the vegetables are soft and the liquid has almost all evaporated. Remove the meat from the pot and set aside. Mash the vegetables to a puree in the pot. Taste and ad pepper to taste. Transfer the puree to a heated platter. Slice the meat across the grain and arrange over the vegetables. Serve accompanied by pepper mill, spicy mustard and some bread.
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