Bitterballen
Bitterballen are classic Dutch bar snacks featuring a rich, velvety beef ragout encased in a crunchy breaded shell. Deep-fried until golden and piping hot, they are traditionally served alongside tangy Dijon mustard.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Sear beef and aromatics, braise in beef stock until tender, then shred meat and strain stock. → Cook butter and flour into a roux, whisk in braising liquid, and combine with shredded beef, herbs, and spices. → Spread ragout into a dish and chill in the refrigerator until completely firm. → Cut into equal portions, roll into balls, and coat sequentially in flour, egg, and breadcrumbs. → Deep fry at 180°C until golden brown and crisp, then serve with Dijon mustard.
Cooking Steps
Brief Cooking Order
Sear beef and aromatics, braise in beef stock until tender, then shred meat and strain stock. → Cook butter and flour into a roux, whisk in braising liquid, and combine with shredded beef, herbs, and spices. → Spread ragout into a dish and chill in the refrigerator until completely firm. → Cut into equal portions, roll into balls, and coat sequentially in flour, egg, and breadcrumbs. → Deep fry at 180°C until golden brown and crisp, then serve with Dijon mustard.
Introduction
Bitterballen are classic Dutch bar snacks featuring a rich, velvety beef ragout encased in a crunchy breaded shell. Deep-fried until golden and piping hot, they are traditionally served alongside tangy Dijon mustard.
Step 1
Cube the beef chuck into approximately 4 cm pieces and lightly season all sides with salt.
Step 2
Melt tallow in a Dutch oven over high heat and sear the beef cubes until well browned.
Step 3
Add quartered onion, sliced carrot, cinnamon stick, star anise, bay leaves, peppercorns, garlic, and beef stock to the pot.
Step 4
Bring to a simmer, cover with a lid, and braise in a 180°C oven for 1.5 to 2 hours until the beef is fork-tender.
Step 5
Strain and reserve 700 ml of the braising liquid, and finely shred the braised beef.
Ingredients List
Important Notes
Ensure the ragout is completely chilled and firm before attempting to portion and roll into balls, otherwise it will be too sticky and fragile to handle.
Coat the balls thoroughly and evenly in the breading station to prevent any filling from leaking out during frying.
Fry in small batches to maintain oil temperature around 180°C for an evenly crisp crust without bursting.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...