Français
| Register    
Search

Advanced research

Flemish HochepotTheWorldWideGourmet.com

Flavors of Flanders

Total time: more than 2 hr

Preparation and cooking time: 3 hours
Finishing time: 10 minutes

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:209.8 kcal

Proteins:9.4 g

Fats:14.5 g

Carbohydrate:12 g

Fibers:2.4 g

Sugar:1.5 g

Cholesterol:44.2 mg

Sodium:70 mg

Calcium:60 mg

Energy:1733 kcal

Proteins:77.8 g

Fats:119.4 g

Carbohydrate:99.2 g

Fibers:19.6 g

Sugar:12.5 g

Cholesterol:365.2 mg

Sodium:578.4 mg

Calcium:495.8 mg

SIMILAR RECIPES

  • Beef and Ale Pot Roast

  • Grilled or Fried Kafta

  • Empanadas - Meat-Filled Turnovers

  • Matambre - Stuffed Rolled Beef

  • Parilla - Grilled Rib Steak

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

beef brisket

2000

g

beef bones

4

uncooked pig's feet

4

uncooked pig's tails, well cleaned

500

g

salt pork, in one piece

1000

g

lamb shoulder

300

g

calf's liver

300

g

small chipolata sausages

4

leeks

3

large onions

1/2

celery bunch

1

bunch of turnips

4

parsnips

1/2

green cabbage

500

g

brussels sprouts

2

large carrots

60

g

butter

2

sprigs of thyme

2

bay leaves

salt and freshly ground pepper

flemish mustard

flemish style potatoes (optional)

METHOD

  1. Place the beef bones in a very large pot and add 7 liters (28 cups) of water. Bring to a boil and skim the surface. Add the bay leaves, thyme, celery leaves, green parts of the leek, 1 onion (halved) and a little salt. Let simmer for 3 hours, skimming occasionally. Strain and degrease. You could make this broth the day before.
  2. Chop all the other vegetables separately into large pieces (except the cabbage and the Brussels sprouts).
  3. Bring the broth (step 1) back to the boil, add the brisket and cook gently for 30 minutes.
  4. Add the pig's feet and tails and cook 30 minutes longer. Skim.
  5. Meanwhile, bring two large pots of water to a boil and blanch the cabbage in one and the Brussels sprouts in the other for two minutes. Drain.
  6. Now add to the hochepot the salt pork, onions, parsnips, celery, carrots and cabbage. Return to the boil, skim and cook gently for 30 minutes.
  7. Finally, add the Brussels sprouts, turnips, leek and lamb shoulder. Add a little water if necessary and bring back to the boil, skimming again and simmering gently for 30 minutes longer. Remove the meats from the broth, place them on a large platter and keep hot. Cover with a damp cloth and let rest. Taste the hochepot and correct the seasoning with salt and pepper.

Finishing and presentation

  1. Cut the calf's liver into 5 mm (1/4") dice.
  2. Heat 2 non-stick skillets over high heat, melt the butter in them and sauté the little sausages and the diced calf's liver separately. Season lightly.
  3. Cut up the meats, place some of each kind into large hot soup bowls and ladle some of the hot broth and vegetables into each bowl.
  4. Serve Flemish-style potatoes on the side and don't forget to put the mustard on the table.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

An original adaptation of a traditional Belgian recipe by Pierre Wynants of Restaurant Comme Chez Soi



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box