Braised Beef Quick Ribs Sous Vide with Carrot, Onion, and Potato Mash (Hutspot met Klapstuk) – Stefan’s Gourmand Weblog

Dutch delicacies doesn’t have an awesome popularity like Italian or French delicacies, however the consolation meals Hutspot met Klapstuk may be taken to the subsequent degree by making ready it sous vide. Hutspot, actually hotch-potch, is carrot, onion, and potatoes, all boiled collectively after which mashed. By braising the onions in beef fats till barely caramelized and cooking the carrots and potatoes sous vide, the flavour and texture are enhanced. Within the conventional technique, a number of the flavour is actually poured down the drain when the cooking water is discarded after boiling the greens.

Klapstuk is the Dutch title for boneless beef brief ribs, with the fats cap trimmed away. For this recipe you’ll need brief ribs with the fats cap and ribs, as a result of we’ll render the fats and use it to brown the meat and to braise the onions, and we’ll use the bones to make the gravy. (Many Dutch will put together the gravy utilizing on the spot gravy powder. Much less work but additionally much less taste!)

By cooking the meat for two days at 68C/155F it would stay juicy and turn out to be very tender, as you may see within the photograph above. In case you are in a rush, you may prepare dinner it for 1 day at 74C/165F as an alternative. It can nonetheless be good, however a bit much less juicy and a bit much less tender than after 2 days at 68C/155F.

I’ve ready this for lots of Dutch pals, and so they have been all stunned at how good this dish was in comparison with the boring model they have been used to!

For the meat it is smart to organize a big batch and freeze it in parts that solely have to be reheated, as a result of brief ribs are sometimes offered in massive portions (not less than right here within the Netherlands) and due to the lengthy cooking time.


Serves 8

  • 3 kilos (6.6 lbs) beef brief ribs with bones (this can yield about 1.5 kilos (3.3 lbs) of meat after deboning and trimming)
  • 15 grams salt (about 2 beneficiant teaspoons desk salt)

For the hutspot

  • 2.5 kilos (5.5 lbs) potatoes, peeled and julienned
  • 2.5 kilos (5.5 lbs) carrots, peeled and julienned
  • 1.25 kilos (2.8 lbs) onions, chopped
  • beef fats from making the inventory for the gravy (see under)
  • salt to style

For the gravy

  • the bones of the brief ribs
  • little bit of olive oil
  • rendered beef fats
  • 150 grams (1 1/2 cups) every of chopped carrot, onion, and celery
  • 3 bay leaves (ideally contemporary)
  • 3 sprigs contemporary thyme
  • 250 ml (1 cup) pink wine
  • salt and freshly floor black pepper
  • cornstarch


Step one is to trim away the fats cap from the brief ribs with a pointy knife. You can additionally ask your butcher to do that for you, however make certain to ask to incorporate the fats trimmings together with your order, as you’ll need them to render the fats from to sear the meat.

Trim away the fats and principally all the pieces that doesn’t have a pink coloration, however it’s no large deal if some small patches of white are left behind.

First reduce the slab of brief ribs into particular person ribs, then separate the meat from the ribs by slicing alongside the bone.

You’ll find yourself with ‘clear’ beef, fats, and bones (with some meat connected).

Minimize the meat into parts and season them with salt on all sides. Use 1% of salt by weight for this, so 15 grams of salt for 1,500 grams of (trimmed) meat. Permit the salt to penetrate into the meat in a single day within the fridge (you may skip this step if you’re in a rush). I vacuum seal the meat earlier than putting it within the fridge as a result of that approach I discover it simpler to suit it into the fridge, however you may additionally place the meat on a plate or bowl and canopy it with plastic wrap, or place it in a plastic container with a canopy.

Vacume seal the fats trimmings and prepare dinner these sous vide for 8 hours at 85C/185F, or 24 hours at 74C/165F. This may render the fats and it’s most effective to do that along with one thing else that must be cooked sous vide on the similar temperature.

Rub the ribs thinly with olive oil (and even higher: rendered beef fats).

Roast the ribs for half-hour in a preheated oven at 190C/375F in an oven dish or on a roasting tray. Roasting the ribs will give the gravy extra depth of taste.

Clear the onion, carrot, and celery for the gravy, and chop them roughly. Place them in a inventory pot or stress cooker.

Add the roasted ribs to the inventory pot or stress cooker. Don’t clear the dish used for roasting the ribs, because the drippings include a number of taste.

Convey a litre (4 cups) of water to a boil and deglaze the roasting attempt with the boiling water.

Use a wood spatula to scrape all the flavour from the roasting tray.

Add this water to the inventory pot or stress cooker. Add extra water if wanted to barely cowl all the pieces. Add 2 bay leaves and three contemporary thyme sprigs.

Cowl the inventory pot, deliver to a boil, and simmer gently for five hours. If utilizing a stress cooker, deliver to stress and stress prepare dinner for two.5 hours.

Filter the meat inventory. The fats will float on prime.

It’s simpler to take away the fats should you permit the inventory to chill off first (first to room temperature after which within the fridge.

Take away the fats, and reserve it to prepare dinner the onions.

After eradicating the fats, pour the meat inventory right into a low and extensive pan.

Convey to a boil and simmer, uncovered, to cut back the inventory.

Take away any impurities that can float on the floor every now and then with a skimmer. Permit the inventory to cut back to about 1/4 litre (1 cup).

Keep in mind the fats that you just cooked sous vide for 8 hours at 85C/185F or 24 hours at 74C/165F? The fats may have rendered out.

Filter the contents to separate the liquid fats (and a few meat juices) from the solids. Permit the fats to chill off (first to room temperature after which within the fridge).

The stable a part of the fats may have fallen other than the cooking. After the filtering it would nonetheless include sufficient fats to prepare dinner it in a frying pan with out including any extra fats. You don’t must discard the solids, however can flip it into a pleasant pasta sauce by cooking it with with tomatoes, onion, and so on.

To summarize what now we have made up to now: decreased beef inventory that was made utilizing the ribs; rendered fats (which has turn out to be properly white when chilled) with some meat juices beneath, and the salted meat. Permitting the salt to penetrate into the meat in a single day isn’t solely good for the flavour, nevertheless it additionally helps to maintain the meat moist when it’s cooked. (The fats that was taken from the highest of the inventory isn’t within the photograph.)

Pat the meat dry with kitchen paper. Drying the meat is vital to have the ability to brown it properly.

Permit the rendered fats to soften in a frying pan. (The fats from the inventory isn’t as pure and fewer appropriate for browning the meat as a result of it could splatter and burn, however excellent for browning the onions.) It’s possible you’ll not want all the fats that was rendered, and may reserve any leftover fats for one more use. It’s excellent for searing steaks.

Sear the meat on all sides over excessive warmth. Do that in batches, to keep away from overcrowding the frying pan. That approach, any moisture that comes out of the meat can evaporate simply and so the meat will fry slightly than boil.

The meat ought to be properly browned on all sides, however nonetheless uncooked on the within (as in any other case there isn’t any use in cooking it sous vide).

Take the meat out of the pan as quickly as it’s properly browned and place it on a plate to chill off (first to room temperature, then within the fridge). Don’t clear the pan after searing the meat, as a result of it would include a number of taste.

Deglaze the pan with 250 ml of pink wine.

Use a wood spatula to incorporate all browned bits which might be caught to the underside.

Add a bay leaf.

Permit the wine to cut back to half.

Add the beforehand decreased beef inventory…

…in addition to (solidified) beef juices left from rendering the fats.

Permit to cut back to about 200 ml (a bit lower than 1 cup). The meat gravy is now prepared.

Pour the gravy right into a container when it’s nonetheless heat and permit to chill, first to room temperature after which within the fridge. (In case you permit it to chill within the pan, a number of it would stay within the pan.) You possibly can see within the photograph how stable the liquid has turn out to be (as a result of excessive gelatin content material). This may make it simple to hoover seal the meat with the gravy.

Vacuum seal the (chilled) meat with the (chilled) gravy.

Prepare dinner the meat for 48 hours at 68C/155F (timing isn’t precise; a number of hours roughly doesn’t make a noticeable distinction).

After this you may chill the meat and freeze it, and defrost and reheat it immediately from frozen in about 90 minutes at 68C/155F (or about 1 hour if defrosted first).

To make the hutspot, permit the fats that floated on prime of the inventory to soften in a frying pan over medium warmth. Don’t use excessive warmth to cut back the splattering.

Add the chopped onions as quickly because the fats has melted and many of the splattering has completed. Season with salt (by including salt now, it’s simpler to permit the onion to turn out to be golden and stay tender).

Fry the onion over medium warmth till it’s tender and golden. Stir commonly to stop the onion from turning into crispy. This may take 15 to half-hour. Within the meantime, you may peel and reduce the carrots and potatoes into julienne (strips). I used my meals processor to chop the julienne.

Flip off the warmth as quickly because the onion is golden, after which add the carrots and potatoes.

Stir to combine.

Place this combination into plastic luggage when it’s nonetheless heat (as in any other case an excessive amount of of the fats will stay behind within the pan), however permit the contents to chill off earlier than vacuum sealing. Be sure that after vacuum sealing the luggage will not be too thick (no more than 2.5 cm/1 inch), as in any other case extra time will probably be wanted for cooking. Prepare dinner the hutspot sous vide at 85C/185F for two to three hours, relying in your desire. After 2 hours the carrot may have extra chunk, after 3 hours it is going to be tender.

In case you solely personal one sous vide equipment, you may prepare dinner the hutspot sous vide earlier than the meat, after which chill it and retailer it within the fridge. You possibly can then reheat it with the meat for about 1 hour earlier than serving.

To complete the dish, open the bag with the meat and pour the gravy right into a saucepan. The gravy may have thinned out from the juices that have been launched by the meat. Stir some cornstarch with chilly water till easy after which add that to the gravy.

Convey to a boil, stirring. Style and regulate the seasoning of the gravy with salt and freshly floor black pepper.

Flip off the warmth or use very low warmth, and place the meat within the sizzling gravy. Flip and baste it a number of instances, such that the meat will probably be coated with the gravy on all sides. Cowl the pan. Make certain the gravy won’t boil, as a result of that will dry out the meat.

Preheat a pot over low warmth and switch the hutspot from the bag to the pot.

Mash the hutspot. Style and regulate the seasoning if wanted with salt and freshly floor black pepper.

Serve the hutspot with the meat and gravy on preheated plates.

Wine pairing

The braised klapstuk with gravy is nice with full bodied however velvety pink wines from a heat local weather that have been aged in oak. I’ve tried six totally different wines with the dish, and none of them have been a nasty pairing with the dish. The 2010 Châteauneuf-du-Pape by Chapoutier and the 2014 Touriga Nacional from the Douro area have been the least favorable pairings, as they have been a bit too contemporary. The most effective combos have been the 2016 Fonte Mouro, a mix of Touriga Nacional and Alicante Bouschet from Alentejo in Portugal, and the 2009 Piedra Platino Toro Reserva (constructed from Tempranillo). Nearly nearly as good have been the 2011 Remelluri Rioja Riserva (largely Tempranillo) and the 2016 Avi Sangiovese di Romagna Riserva by SanPatrignano (from Romagna in Italy).

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