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bitterballen

Dutch Recipes

Bitterballen

Bitterballen are a typical Dutch snack (little round beef croquettes) and I miss them so much but I have finally found a good recipe to make them myself. It takes time to make but the result is worth it! This recipe makes about 20 bitterballen.

Bitterballen

Print Recipe

Ingredients

  • 500 gram stewing beef
  • 50 gram butter
  • 1 onion
  • 2 bay leaves
  • few cloves
  • splash of red wine (optional)
  • butter
  • 3 small cubes of Maggi bouillon (I bought them from the Dutch shop)
  • 60 gram flour
  • 60 gram butter
  • pepper and salt to taste
  • pinch of nutmeg
  • 3-4 eggs
  • breadcrumbs
  • cornflakes crumbs

Instructions

1

Season the beef the pepper and salt and cut into cubes

2

Add the 3 little Maggi Bouillon cubes to 1 liter of boiling hot water and let them dissolve

3

Melt butter in the pan, I used a Dutch oven pan, and add the beef.

4

Cut the onion in big chunks and add them to the pan, together with the bay leaves, cloves and a splash of red wine.

5

Pour in the bouillon until all the ingredients are under water. Set the leftover bouillon aside, you might need to top up later on.

6

Let the bouillon come to a boil and then lower the heat to low.

7

Cover with the lid and let it simmer for at least 2-3 hours until you can shred the meat with a pair of forks.

8

Remove the meat to a plate and shred it into very small pieces.

9

Pour the bouillon through a sieve in a large cup, you will need about 1/2 liter for the roux, so set that aside to cool slightly (you can freeze in the leftovers).

10

To make the roux you add 60 gram of butter to a medium size saucepan and let it melt (don't let it brown).

11

When it's melted, add 60 grams of flour and mix well

12

Let the flour cook with the butter for a few minutes, keep stirring.

13

Add a little bit of the bouillon to the saucepan and stir it in until you have a smooth mixture.

14

Continue to do this until you have a thick roux, this takes about 1/2 liter of the bouillon.

15

Take of the heat and season the roux to taste with pepper, salt and a pinch of nutmeg.

16

Add the shredded beef and mix till combined.

17

Cover and let cool overnight in the fridge.

18

Divide roux mixture in 30-35 gram portions and roll into little balls. Oil hands with some olive oil so they won't stick as much.

19

Blitz cornflakes to little crumbs and add this to the breadcrumbs mixture.

20

Set up a coating station with eggs in one bowl, beaten, and crumbs in another bowl.

21

With left hand drop a roux ball in the egg, coat it and then transfer it to the crumbs.

22

With your right hand, coat the ball with the crumbs.

23

Do this with all the little roux balls 2 or 3 times (so each ball has 2 or 3 coats of breadcrumbs).

24

Store and freeze the bitterballen or deep fry them right away.

25

175 degrees Celsius for 5 minutes for the frozen bitterballen

26

180 degrees Celsius for 2-3 minutes for the non-frozen bitterballen

27

Serve with some mustard

Notes

This is a very basic recipe for bitterballen. If you have a good recipe for making broth (bouillon), by all means, try making bitterballen with your own broth/shredded beef. I will probably make the next batch using beef stock from Campbells (NZ) instead of the Maggi cubes.