Beef Bitterballen is a Dutch snack similar to a meat croquette. Bitterballen are typically made with a flavorful beef ragout and fried to crispy perfection. They're perfect for parties or as an appetizer!
Beef Bitterballen
Ingredients:
* 1lb (450g) beef stew meat (or any tender beef cut)
* 4 cups beef broth
* 1 bay leaf
* 1/2 cup (1 stick) unsalted butter
* 3/4 cup all-purpose flour
* 1 small onion, finely chopped
* 1/4 tsp nutmeg
* Salt and pepper, to taste
* 2 tbsp fresh parsley
* 2 egg yolks
* 1/4 cup milk or cream (optional, for extra creaminess)
Breading:
* 2 large eggs
* 1 cup bread crumbs
* 1/2 cup all-purpose flour
For Frying:
* Vegetable oil, for deep frying
Instructions:
Cook the Beef: In a large pot, add the beef, bay leaf, and beef broth. Bring to a boil, reduce the heat, and simmer until the meat is tender (about 1.5-2 hours). Once done, remove the beef, shred it finely, and set aside. Reserve 2 cups of broth for the ragout.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened.
- Add the flour and stir constantly to make a roux, cooking for about 3-4 minutes until it's a light golden color
- Gradually whisk in the reserved beef broth, making a thick sauce. Continue stirring to avoid lumps.
- Add shredded beef, nutmeg, salt, pepper, and parsley. If you want a creamer filling, stir in the egg yolks and milk or cream
- Cook for a few minutes until the mixture thickens. Remove from heat and let it cool completely, ideally refrigerating for 1-2 hours to firm up.
- Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs.
- Roll each ball in flour, dip in the beaten eggs, and then coat with bread crumbs. Repeat the egg and breadcrumb coating for a double breading, for extra crispiness.
- Fry the bitterballen in batches until golden brown and crisp, about 3-4 minutes
- Remove and drain on paper towels.
Comments
Post a Comment