Today I made a Bitterballen. What is Bitterballen? Bitterballen is a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. (Wikipedia)
Here is the recipe:
Ingredients:
500 gr tenderloin beef/ minced beef
3 Carrots
1 Leek
2 liters of water (for boiling the beef)
250 gr Butter
6 finely diced Shallots
1 cup all-purpose flour
1/2 cup extra Water/milk if needed
Nutmeg to taste
Salt to taste
1/4 cup chopped Parsley/dried herbs (parsley, oregano, thyme)
Bread crumbs
6-8 beaten eggs (approximate)
Oil for frying
Methods:
- Sear the beef before pouring the water.
- Make a stock with the tenderloin beef, carrots, leeks, and 2 liters of water.
- Cook this for approximately 2,5 hours until the beef softened.
- Strain the stock and separate the veggies from the meat.
- Shred the meat with two forks and remove any large fat or tissue pieces with your hands.
- Discard the veggies or save it for another recipe. (If you use minced beef, you can chop the carrots and leeks finely, and saute them with the shallots and the beef together).
- In a large saute pan melt the butter and saute the shallots.
- Add the flour a tbsp at a time and stir to incorporate.
- Add the 2 cups of stock/milk in slowly and stir in.
- If your roux is too thick, add a 1/2 cup of water/milk.
- Add the meat and fold in.
- Add the parsley or any herbs available.
- Add salt to taste, but under salt, as it will get thicker and saltier in the fridge.
- Divide the filling into two shallow containers and leave in the fridge until hardened.
- Using an ice cream scoop, drop the filling onto the crumbs, cover, and roll to coat.
- As you complete a small batch, return to the fridge to keep cold.
- When ready to fry, dip in beaten eggs, and coat in breadcrumbs before deep frying.
Here is my Bitterballen:
Thank you and have a nice day!
Sincerely,
Ferin
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