Bitterballen recipe

A thick beef ragout set solid in the fridge, rolled into 3 cm balls, breaded twice and fried so the inside turns back to gravy.

7 hours and 30 minutesmedium12 ingredients

Ingredients

• 400 g beef chuck
• 700 ml beef broth
• 60 g butter
• 60 g flour
• 1 onion
• 2 tbsp parsley
• 1 pinch nutmeg
• 2 eggs
• 150 g breadcrumbs
• 2 tbsp mustard
• 1000 ml oil for frying
• 1 tsp salt

How to make Bitterballen

1. Simmer 400 g of beef chuck in 700 ml of beef broth with 1 halved onion for 2 hours, until the meat pulls apart. Keep 700 ml of the broth and shred the beef with two forks.
2. Melt 60 g of butter in a pan, stir in 60 g of flour and cook 2 minutes to a pale roux.
3. Whisk in the 700 ml of warm broth a little at a time, then cook 5 to 8 minutes until the mixture is as thick as stiff mashed potato.
4. Fold in the shredded beef, 2 tbsp of chopped parsley, a good grating of nutmeg and 1 tsp of salt.
5. Spread the ragout on a tray, cover and refrigerate at least 4 hours, overnight is better. It has to be firm enough to cut. Thirty minutes at room temperature will not set it and the balls will burst in the oil.
6. Roll balls 3 to 4 cm across. Coat each one in flour, then beaten egg, then breadcrumbs, then egg and breadcrumbs a second time.
7. Chill the breaded balls 30 minutes so the crust seals.
8. Fry at 180 °C for 3 to 4 minutes until deep golden. Serve hot with mustard for dipping.

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