Entree: Netherlands – Holland / Amsterdam – Bitterballen (Crispy deep-fried Dutch beef ragout croquettes commonly served with mustard)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 3 hrs 30 min

Total 4 hrs 40 min

Ingredients

- 1 lb (454 g) beef chuck, trimmed (for simmering)
- 4 cups (960 ml) beef stock
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour (for roux)
- 1 small yellow onion, finely minced (about 3 oz / 85 g)
- 1 tsp (2 g) ground nutmeg
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (6 g) powdered gelatin or 1 tsp (4 g) unflavored gelatin dissolved in 1 tbsp (15 ml) water (optional, helps set)
- Salt and freshly ground black pepper, to taste (suggest 1 to 1 1/2 tsp / 5–7 g salt)
- 1 cup (125 g) all-purpose flour (for dredging)
- 2 large eggs (about 100 g), beaten
- 2 cups (200 g) dry breadcrumbs or panko
- 1 qt (946 ml) neutral oil for deep-frying (vegetable or sunflower)
- 1/2 cup (120 ml) coarse Dutch mustard or Dijon, for serving
- 1 lb (450 g) frozen or fresh French fries or 1 lb (454 g) boiled potatoes, to serve (optional but traditional for an entrée)

Instructions

1. Cut the beef chuck into large pieces, place in a saucepan with the beef stock, bring to a simmer, and cook gently until very tender, about 1 1/2–2 hours. Remove beef, reserve stock, and shred the meat finely when cool enough to handle.
2. Strain the reserved stock and measure 2 cups (480 ml). Reserve remaining stock for another use or to adjust consistency.
3. In a heavy saucepan, melt the butter over medium heat. Add the minced onion and cook until translucent, about 4–5 minutes. Stir in 1/2 cup (60 g) flour and cook, stirring, 2–3 minutes to form a blond roux.
4. Gradually whisk in the 2 cups (480 ml) reserved beef stock, bring to a simmer and cook until thick and glossy, about 5–8 minutes. Season with nutmeg, salt, and pepper.
5. Stir the shredded beef and chopped parsley into the ragout; if using gelatin, sprinkle dissolved gelatin and stir until incorporated. Adjust seasoning. The mixture should be very thick and cohesive.
6. Transfer the ragout to a shallow container, press a sheet of plastic wrap directly on the surface to prevent a skin, and chill until firm, at least 3 hours or overnight.
7. Using damp hands or a small scoop, form the chilled ragout into balls about 1 1/4–1 1/2 inches (3–4 cm) in diameter. Place on a tray and chill 20–30 minutes to help them hold shape.
8. Set up a breading station: 1 cup (125 g) flour, beaten eggs, and 2 cups (200 g) breadcrumbs. Dredge each ball in flour, dip in egg, then coat well in breadcrumbs. For an extra-crisp shell, double-dip (egg and breadcrumbs again). Chill breaded balls 15–30 minutes before frying.
9. Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry bitterballen in batches until deep golden and heated through, about 3–4 minutes per batch. Drain on paper towels.
10. Serve immediately with coarse mustard and fries or boiled potatoes. Leftovers can be reheated briefly in a 375°F (190°C) oven to re-crisp.