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Planche de bitterballen, petites croquettes de viande néerlandaises rondes et dorées, l'une ouverte sur un cœur crémeux de ragoût de bœuf, bol de moutarde et piques en bois, verres de bière et carreaux bleus de Delft en arrière-plan
Team Curcuma

Bitterballen (Dutch beef croquette balls)

The small round croquettes of the Dutch happy hour: shredded beef ragout thickened with a roux and flavored with nutmeg, chilled, rolled into balls, breaded twice and fried. Crisp outside, melting inside.
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Prep Time 45 minutes
Cook Time 2 hours 45 minutes
Chilling 3 hours
Total Time 6 hours 30 minutes
Servings : 6 servings
Course : Appetizer
Cuisine : Dutch
Calories : 430
Ingredients Préparation Notes

Ingredients
  

  • 300 g braising beef (chuck or shank)
  • 1 onion quartered
  • 1 bay leaf
  • 1 l water
  • 50 g butter
  • 60 g flour + 50 g for breading
  • 400 ml beef cooking broth strained
  • 2 sheets gelatin (optional, for a firmer ragout)
  • 1/4 tsp grated nutmeg
  • 2 tbsp flat-leaf parsley chopped
  • 2 eggs beaten
  • 150 g fine breadcrumbs
  • oil for frying

Préparation
 

  1. Put the beef, onion, bay leaf and a teaspoon of salt in the cold water. Bring to a simmer and cook covered for 2 hours 30 minutes, until the meat shreds with a fork.
  2. Drain the meat, keeping the broth, and strain it. Shred the beef very finely with two forks.
  3. Melt the butter, add 60 g flour and stir for 2 minutes. Gradually whisk in 400 ml hot broth until you get a very thick sauce. Add the squeezed gelatin if using.
  4. Stir in the meat, nutmeg, parsley, salt and pepper. Spread the ragout in a dish, cover directly on the surface and refrigerate at least 3 hours, ideally overnight.
  5. With two spoons or damp hands, shape 3 cm balls. Roll them in flour, then beaten egg, then breadcrumbs. Repeat egg and breadcrumbs for a double coating.
  6. Heat the oil to 180 °C (350 °F). Fry the bitterballen in small batches for 3 to 4 minutes until deep golden. Drain on paper towels.
  7. Serve right away with sharp mustard and wooden picks.

Notes

Makes about 30 bitterballen. The ragout must be very firm and well chilled to shape: make it the day before. Raw breaded bitterballen freeze very well and can be fried straight from frozen.