Flemish Hochepot Recipe
Flemish Hochepot
Flavors of Flanders
Total time: more than 2 hours

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

Difficulty: Average
Chef's Note

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

For 8 servings

- 1 kg (2 1/4 lb.) beef brisket
- 2 kg (4 1/2 lb.) beef bones
- 4 uncooked pig's feet
- 4 uncooked pig's tails, well cleaned
- 500 g (18 oz.) salt pork, in one piece
- 1 lamb shoulder, about 1 kg (2 1/4 lb.)
- 300 g (10 oz.) calf's liver
- 300 g (10 oz.) small chipolata sausages
- 4 leeks
- 3 large onions
- 1/2 celery bunch
- 1 bunch of turnips (6 or 7)
- 4 parsnips
- 1/2 green cabbage
- 500 g (18 oz.) Brussels sprouts
- 2 large carrots
- 60 g (1/4 cup) butter
- 2 sprigs of thyme
- 2 bay leaves
- salt and freshly ground pepper
- Flemish mustard
- Flemish-style potatoes (optional)

  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.
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