Recipe for cooking dutch boiled dinner

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

A national stew in Holland, this was first served to honor the victory of the Netherlands over Spain in 1574.

2 (2 pound) beef brisket
1 1/2 (one and one-half) c. water
1 tsp. salt
4 med. potatoes, pared and quartered
4 med. carrots, sliced
3 med. onions, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
Minced parsley
Prepared mustard or horseradish

Heat beef, water and 1 tsp. salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Add potatoes, carrots and onions; sprinkle and distribute with 1 1/2 tsp. salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 mins.

Drain meat and vegetables, reserving broth. Mash vegetables or purée in food mill; mound on heated platter. Cut beef across grain into thin slices; arrange around vegetables. Garnish with parsley; serve with reserved broth and mustard or horseradish.

Yields 6 to 8 servings.