Recipe - Hutspot

2 pound Beef brisket
One half cup Water
1 teaspoon Salt
4 md Potatoes; pared and cut into
fourths
4 md Carrots; cut or sliced up
3 md Onions; chopped
One half teaspoon Salt
One fourth teaspoon Pepper
Snipped parsley
Prepared mustard or
horseradish

Heat beef , water and 1 teaspoon salt to boiling in Dutch oven. reduce
heat. Cover and simmer for 1,5 hours. Add potatoes, carrots and onions,
sprinkle with salt and pepper. Cover and simmer until beef and vegetables
are tender, about 45 minutes.

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

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Anneke C. Croese"
croes006@wxs.nl on Oct 31, 1997