September 17 - Bitterballen

My husband is off to Netherlands and here I am trying out the bitterballen. Bitterballen is a Dutch typical appetizer that is prepared like croquettes but shaped like a ball. They were originally served with bittertje, a small glass of Dutch jenever, that's why is called "bitter ball".

The main thing he told me when preparing bitterballen is not to use ground meat. It is not a meatball. For this, I used beef chuck pot roast.

It is also a ragout, meaning you can use any leftover meat. Since I did not have any leftovers, I made my own boiled beef first before making the bitterballen.

It is typically served with mustard, or any dip of your liking.

Since I am serving bitterballen as church snacks, I increased the portions 4 times as much, about 70 pieces of bitterballen. If you are just serving to a small group, then 2 cups of shredded beef should be fine.

It is also good to prepare bitterballen ahead of time and store them in the freezer.



Bitterballen

Ingredients:
4 lbs beef chuck pot roast
1/4 cup salt
1 tbsp peppercorn
1 cup or 2 sticks butter
4 cups flour
8 cups broth
4 packets unflavored gelatin (1 oz)
5 tbsp parsley flakes
2 tbsp nutmeg
juice from 1 fresh lemon

4 eggs, yolk and white separated
1 cup milk
bread crumbs
flour
oil for deep frying

Preparation Time (overnight)
Place the beef chuck pot roast in a big casserole.
Add the salt and peppercorn.
Add enough water to cover the meat, about 10 cups.
Let it cook in low heat for 4 hours until the meat is really tender.
Strain the broth and set aside.
Shred the beef using two forks.
Chop the shredded beef as well.
In a large pot, melt the butter in medium heat.
Add the flour and mix it to make a roux.
After 10 minutes, slowly add 8 cups of the beef broth.
Mix it thoroughly for 5 minutes.
Add the gelatin and mix it well.
Add the parsley, lemon and nutmeg.
Mix 8 cups of the shredded beef.
Mix it thoroughly for another 15 minutes.
Turn off the heat.
Add the egg yolks and milk.
Transfer the mixture in a large shallow pan.
Cool it in the refrigerator for 5 hours or overnight to make it firm.


Cooking Time (1 hour)
Heat enough oil in a deep fryer.
Place 2 cups of flour in a bowl.
Place the egg whites with 3 tbsp oil in another bowl.
Place 2 cups of bread crumbs in a third bowl.
Using a tablespoon or ice cream scoop, scoop enough mixture to make a 1.5 inch ball.
Dip it in the flour, then in the egg whites mixture, then in the bread crumbs.
Make at least 5 balls before frying them together in the deep fryer.
Fry them for at least 5 minutes.
Serve warm with mustard.