A national stew in Holland, this was first served to honor the victory of the Netherlands over Spain in 1574.

2 (2 pound) beef brisket
1 1/2 cups water
1 teaspoon salt
4 medium potatoes, pared and quartered
4 medium carrots, sliced
3 medium onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Minced parsley
Prepared mustard or horseradish

Heat beef, water and 1 teaspoon salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.

Drain meat and vegetables, reserving broth. Mash vegetables or purée in food mill; mound on heated platter. Cut beef across grain into thin slices; arrange around vegetables. Garnish with parsley; serve with reserved broth and mustard or horseradish.

Yields 6 to 8 servings.