Nâng cao

Bitterballen

Name: Bitterballen
Total time: 3 h
Yield: 6
Cuisine: Dutch
Ingredients: 500 g Beef shin or chuck; 700 ml Beef stock; 80 g Butter; 80 g Plain flour for the roux; 1 Onion, finely chopped; 15 g Fresh parsley, chopped; 1/2 tsp Ground nutmeg; 1.5 tsp Salt; 1 tsp Black pepper; 2 Eggs, beaten; 100 g Plain flour for coating; 200 g Fine breadcrumbs; 1.5 L Oil for deep frying; 4 tbsp Dutch mustard to serve

A very thick beef ragout chilled until sliceable, rolled into balls, crumbed and fried — crisp outside, molten inside, and always served with mustard.

Nguồn

Công thức của Dutch snack counters · 🏺 Truyền thống · The café tray and the seaside stall — bitterballen with mustard, a paper cone of fried fish, and a herring held by the tail.

Dutch · café snack — An ownerless traditional dish, so no cook is credited. The cited article confirms the very thick meat ragout thickened with a roux, the chilling, the crumbed ball shape, the deep frying and the mustard served with it. Quantities, the double-crumb instruction and the timings are this book's own.

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Cooking With Feffie Toine’s Kitchen 🇳🇱The Good Life Stories

⏱ 180 phút🍽 6 khẩu phần🔥 380 kcal🇳🇱 Hà Lan

HalalKhông hạt

Các bước

Simmer the beef in the stock with the onion for 2 hours until it falls apart. Lift the meat out, shred it very finely and keep 600 ml of the stock.
Melt the butter, stir in the roux flour and cook 2 minutes. Add the hot stock a ladle at a time, whisking until it is thicker than any sauce you have made before.
💡 It must be THICK — the spoon should leave a track that does not close. This is a ragout you can cut, not pour.
Stir in the shredded beef, parsley, nutmeg, salt and pepper. Spread it in a tray, cover and chill at least 4 hours or overnight.
Cut the cold ragout into 24 squares and roll each into a ball with cold, wet hands.
Roll each ball in flour, then egg, then breadcrumbs. Then egg and breadcrumbs a SECOND time. Chill 30 minutes.
💡 The double crumb is not optional. One coat splits in the oil and the whole thing empties into the fryer.
Fry at 180°C for 3 minutes until deep gold. Drain, rest 1 minute, and serve with mustard — warn people about the middle.

💡 Mẹo

Fry one first as a test. If it bursts, the ragout was not cold enough or the crumb was single — fix it before the other 23.
The same ragout, shaped into a cylinder instead of a ball, is a kroket — the version that goes in a bread roll for lunch.
Bitterballen freeze raw after crumbing. Fry them straight from frozen, adding a minute.