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Meat, Northern, Eastern and Western France

Flemish hochepot with winter vegetables

Flemish hochepot is a Northern French style pot au feu that simmers oxtail and salt pork belly with cabbage, leeks, carrots, turnips and potatoes. It takes 3 hours 20 minutes for 4 people, costs €4.20 per person, and is an easy recipe. The trick is the cooking order, meats go in first, then vegetables are added in stages based on how long each one needs.

It's freezing out there, so I'm pulling out the big pot for a Flemish hochepot that warms up the whole house.

Flemish hochepot with winter vegetables
Total time
3 h 20
Difficulty
Easy
Cost per person
€4.20
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Flemish hochepot is the dish that sticks to your ribs when the cold sets in. The broth slowly builds flavor from the fat of the oxtail and the saltiness of the pork belly, while cabbage, carrots, turnips and leeks each keep their own bite thanks to staggered cooking times. A spoonful of mustard on the plate brings everything into focus without covering it up.

It's a winter Sunday dish you let simmer while you go about your day, with one big pot feeding the whole family with barely any effort. Kids spot the vegetables easily on their plate, and the meat turns so tender you can eat it with a spoon. Mon Chou brings this one out when it's bitterly cold and the house needs warming from the inside.

The ingredients

4 people

Butcher

  • Oxtail 800 g
  • Salt pork belly 400 g

Fruits and vegetables

  • Green cabbage 0.5
  • Leeks 3
  • Carrots 4
  • Turnips 2
  • Potatoes 800 g
  • Onion 2

Pantry

  • Clovesoften in the pantry 3
  • Bay leavesoften in the pantry 2
  • Mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Put the oxtail and pork belly in a large pot, cover with cold water and bring to a simmer, skimming as needed.

    Always start with cold water, it lets the meat release impurities that rise to the surface.

  2. Stud the onion with the cloves, add it with the bay leaves and let everything simmer gently. 2 h

    Go very light on the salt, the salt pork belly will already season the broth.

  3. Peel the carrots, turnips and potatoes, wash the leeks and cabbage, and cut everything into large chunks.

    Tie the leeks into a bundle, they'll lift out easily without falling apart.

  4. Add the carrots, turnips and cabbage to the pot, then the potatoes and leeks about twenty minutes before the end. 40 min

    Pierce with the tip of a knife, everything should be tender but not falling apart.

  5. Serve the sliced meats with the vegetables, a bit of broth and the mustard.

    Save the broth, it makes a wonderful soup the next day.

Our tips to get it right

  • Skim the broth well during the first 20 minutes, this is what keeps it clear instead of cloudy or slightly bitter by the end.
  • Cut all the vegetables to the same size so they cook evenly without some turning mushy before others are done.
  • If you have time, make the meat broth a day ahead and skim the fat off once it's cold, the hochepot will taste cleaner.

The variations

  • Swap the oxtail for short ribs, the texture changes slightly but the broth stays just as rich.
  • For a meatless version, simmer the vegetables in a well seasoned vegetable broth with a bit of mustard, lighter but still comforting.
  • For kids in a hurry, blend part of the vegetables with some broth into a smooth soup to serve alongside the meat chunks.

What to serve it with

  • Crusty bread to dip in the broth
  • Strong mustard on the table
  • Pickles for a tangy contrast

Storage

Hochepot keeps for 3 days in the fridge in a sealed container, meat and vegetables together or apart. It freezes well for up to 2 months, ideally without the potatoes since they turn mealy once thawed. Reheat gently in a covered pot over low heat, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you make Flemish hochepot ahead of time?

Yes, it's even recommended, hochepot tastes better reheated the next day once the flavors have had time to mingle. Make it fully the day before and warm it gently before serving.

What meat can replace oxtail?

Short ribs or beef shank work very well instead and still give a rich broth. Avoid very lean cuts, they'll dry out after 3 hours of simmering.

Why stud the onion with cloves?

It gently flavors the broth without leaving loose cloves to bite into at the table. You can pull out the whole onion at the end before serving.

How do you store the cooking broth?

Keep the broth separate, it lasts 3 days in the fridge and makes a great soup base the next day. It also freezes well in individual containers.

How long does it take to make a Flemish hochepot with winter vegetables?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Flemish hochepot with winter vegetables?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Flemish hochepot with winter vegetables cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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