Belgium-Flemish Hot Pot

Belgium-Flemish Hot Pot

Ingredients:
1.5kg (31/4 lb) flank or brisket, in one piece
1 kg (21/4 lb) carrots
1 kg (21/4 lb) floury potatoes
4 medium onions
salt and pepper

How to cook:

1. Bring 2 litres (72 fl oz) of water to the boil in a large pan, place the piece of beef in it and wait until it boils again. Remove the scum, then add salt, lower the heat and simmer for 1 hour.

2. Now peel the onions, chop them into rough pieces and add to the pan. Peel the carrots, slice across in thick chunks and leave to stand in a basin of cold water. Peel and quarter the potatoes and do the same. After the onions have cooked for an hour drain the carrots and add to the pan. Continue cooking over a low heat. One hour later add the potatoes and cook for another hour. By then the meat should be tender and the stock almost entirely have evaporated. If not, cook for a little longer.

3. When everything is ready, remove the meat from the pot and slice finely, removing the bone and the fatty pieces. Arrange on a serving dish and cover with an aluminium lid to keep hot. If there is some stock left reduce it over a high heat, stirring the vegetables to prevent them from sticking, then mash them with a fork. Season if necessary. Surround the meat with the mashed vegetables and serve.