Rump roast stew

• ▢ 2 pounds rump roast
• ▢ 4 cloves
• ▢ 10 juniper berries, bruised for enhanced flavor
• ▢ 2 bay leaves
• ▢ 2 tablespoons sunflower oil
• ▢ ½ stick butter
• ▢ 2 tablespoons all-purpose flour
• ▢ salt and pepper, to taste
• ▢ 2 onions, medium, finely sliced
• ▢ ¼ pound bacon bits
• ▢ 1¼ cup red wine, choose a good quality red wine for best flavor
• ▢ 2 slices peperkoek

Mashed potatoes

• ▢ 2½ pound potatoes , floury (like Russet or Yukon Gold)
• ▢ ⅔ cup milk
• ▢ ¾ stick butter
• ▢ ⅛ teaspoon ground nutmeg

Topping

• ▢ 3 apples, Granny Smith (for tartness and texture)
• ▢ 3 tablespoons breadcrumbs

Rump roast stew

• ▢
  Begin by preparing your rump roast. Cut the meat into uniform 1 x 1 inch (approximately 1.5 x 1.5 cm) dices. This size ensures even cooking and perfect tenderness in every bite.
  2 pounds rump roast
• ▢
  To easily infuse flavor and remove the whole spices later, place the cloves, bruised juniper berries, and bay leaves into a tea egg or a small, reusable muslin teabag. This prevents you from having to fish them out of the stew later.
  4 cloves, 10 juniper berries, 2 bay leaves
• ▢
  In a sturdy Dutch oven or heavy-bottomed pot, warm the butter and sunflower oil over medium-high heat. The combination of butter and oil helps to achieve a perfect sear without burning the butter.
  2 tablespoons sunflower oil, ½ stick butter
• ▢
  Lightly sprinkle the all-purpose flour over the diced meat, along with salt and pepper to taste. Toss to coat evenly. Then, brown the meat in batches in the hot butter and oil. Browning is crucial as it locks in flavor and creates a rich base for your stew. Do not overcrowd the pot; this allows the meat to sear properly rather than steam.
  2 tablespoons all-purpose flour, salt and pepper
• ▢
  Once the meat is beautifully browned, add the bacon bits and finely sliced onions to the pot. Sauté for another 5 minutes, stirring occasionally, until the onions are softened and translucent, and the bacon has rendered some of its fat and is slightly crispy. This adds another layer of savory depth to the stew.
  2 onions, ¼ pound bacon bits
• ▢
  Now, carefully place the tea egg or bag containing your herbs into the casserole. Pour in the red wine, making sure to scrape up any browned bits from the bottom of the pot. These ‘fond’ bits are packed with flavor and will enrich your sauce. Choosing a good quality red wine will significantly enhance the overall taste of your stew.
  1¼ cup red wine
• ▢
  Cover the Dutch oven with a tight-fitting lid. Reduce the heat to a low simmer and let the pot roast cook gently for 2½ hours. This slow simmering process is key to breaking down the connective tissues in the rump roast, resulting in incredibly tender meat.
• ▢
  During the simmering process, check your stew every 30 minutes. Gently remove the lid, give the meat a good whisk to ensure even cooking and prevent sticking, and check the liquid level. If the stew appears to be getting too dry, add a small amount of water (or beef broth for extra flavor) to maintain a consistent moisture level.
• ▢
  After 2½ hours of simmering, it’s time for the secret ingredient! Crumble the peperkoek (Dutch gingerbread) directly over the casserole. Stir it in thoroughly and continue to simmer for another 30 minutes. The peperkoek will dissolve, thickening the sauce and adding a wonderful, subtly sweet and spiced flavor. Be sure to whisk more frequently during this last half hour, as the sauce can thicken quickly and stick to the bottom of the pot.
  2 slices peperkoek
• ▢
  While the stew finishes simmering, preheat your oven to 480 ℉ (250 ℃). This high temperature will ensure a beautiful golden-brown topping for your casserole.
• ▢
  Once the full three hours of simmering are complete, carefully remove the tea egg or bag of herbs from the stew. Scoop the rich, tender meat and sauce into a large, oven-safe baking dish. Spread it evenly across the bottom.

Mashed potatoes

• ▢
  While the meat is simmering, prepare your mashed potatoes. Peel the potatoes and cut them into large, uniform pieces. Boil them in salted water for approximately 20 minutes, or until they are fork-tender. Once cooked, drain them thoroughly and mash them using a potato masher, ricer, or even a sturdy fork until smooth.
  2½ pound potatoes
• ▢
  In a small saucepan, gently warm the milk along with the remaining butter and ground nutmeg. The mixture doesn’t need to boil, but it should be hot enough to easily incorporate into the potatoes. Pour this warm, flavorful liquid into your mashed potatoes and whisk vigorously until they are incredibly smooth, creamy, and free of lumps. Season with salt and pepper to your liking.
  ⅔ cup milk, ¾ stick butter, ⅛ teaspoon ground nutmeg
• ▢
  Carefully spoon the creamy mashed potatoes over the beef stew in the baking dish. Spread them evenly, creating a smooth, attractive layer that completely covers the meat. You can use a fork to create decorative ridges if desired.

Topping

• ▢
  For the topping, peel the Granny Smith apples. The tartness of Granny Smith apples works beautifully with the rich beef. Once peeled, quarter each apple.
  3 apples
• ▢
  Carefully cut the core out of each apple quarter. Then, slice each quarter into three thinner pieces. This creates elegant, manageable slices for your topping.
• ▢
  Artfully arrange the apple slices on top of the mashed potato layer. You can create a beautiful pattern or simply spread them evenly. These apples will soften and caramelize slightly as they bake, adding another layer of flavor and texture.
• ▢
  Finally, take the breadcrumbs and generously sprinkle them over the arranged apple slices. This will create a crispy, golden-brown crust when baked.
  3 tablespoons breadcrumbs
• ▢
  Carefully transfer the baking dish to your preheated oven. Bake for approximately 15 minutes, or until the top layer of mashed potatoes and breadcrumbs has achieved a beautiful, appealing golden-brown color and the apples are slightly tender. Serve immediately and enjoy the comforting warmth of this classic Dutch Jachtschotel!

• When you don’t have breadcrumbs, you can use two rusks (zwieback or plain dry biscuits). Rub them against each other directly above the baking dish to create a fresh, coarse crumb topping.
• The easiest way to make perfectly smooth mashed potatoes is with a masher or a potato ricer/squeezer. If you don’t have either, a sturdy fork can be used, just be sure to mash thoroughly to eliminate lumps.
• This dish is wonderfully complemented by a side of braised red cabbage with apples, which adds a tangy contrast to the rich casserole. A simple green salad also makes a great accompaniment.
• **Make Ahead Tip:** Jachtschotel is an excellent make-ahead meal. You can prepare the entire casserole up to the point of baking, cover it, and refrigerate for up to 2 days. When ready to serve, simply uncover and bake as directed, adding a few extra minutes to ensure it’s heated through.
• **Freezing Instructions:** Leftovers can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave until hot.