deep fried balls

An extremely addictive Dutch snack consisting of slowly braised beef that&#039;s thickened with a roux and deep fried into little crispy balls.

Bitterballen - Dutch Secrets Exposed

chuck

onions

garlic (peeled)

carrots

250 ml chicken stock

pc bay leaves

tsp black peppercorns

thyme (fresh)

tsp allspice (whole)

pc star anise

thyme

g butter

g flour

allspice

tsp marmite (optional)

salt and pepper

panko breadcrumbs

eggs

flour

mustard (for dipping)

frying oil

Sear the beef

Sear the beef in a cast iron pan with 1 tbsp of vegetable oil until nicely browned. Work in batches to avoid cooling down the pan too quickly.

Sear the veggies.

Sear the onions and carrots and brown nicely.

Pressure Cook

Add the rest of the ingredients from the &quot;beef braise&quot; section with the browned meat to the Instant Pot. Close the lid and set it on high pressure for 35 minutes.

Cooling

Once the timer goes off, let it cool for 20 minutes. Manually release the rest of the pressure.

Strain

Strain the liquid from the braise and save 250ml of the braising liquid. (500ml for a 2x recipe, and so on...)Once the beef is cool enough to handle, shred it into small pieces with your hands. Alternatively, you can chop the beef with a knife into smaller pieces. Discard the vegetables and spices.

Make the roux

Begin by melting the butter in the pan. Add the flour and whisk.

Making the roux 2

Cook over low heat until a blond colour roux is made. About 3 minutes.

Add the liquid

Add the braising liquid slowly and whisk continually to make a smooth sauce with no lumps of flour.

Adding the beef

Once all the liquid is mixed in add the shredded beef, allspice, marmite and fresh black pepper. Cook gently until the mixture thickens slightly for about 2 minutes. Taste. Make sure it&#039;s seasoned nicely with salt and pepper.

Let it cool

Let this cool completely on a tray at room temperature for 10 minutes. Once it&#39;s cool enough to put in the fridge, cover with plastic wrap and store in the fridge for about two hours or overnight.

Rolling the balls

Once the mixture is completely cooled, begin to roll it into little balls (smaller than a ping pong ball).

Bread them

Get three containers with high sides and fill one with flour, one with beaten eggs and the other with the panko bread crumbs. Dredge the balls in the flour, then the eggs and finally the panko breadcrumbs.

Fry them

Once breaded you can store some in the freezer for later or fry some now in a deep fryer at 170°C/350°F for about 5-6 minutes or until nicely golden and hot in the middle.

Serve

Serve with a side of mustard and a nice cold beer. Enjoy!

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Bitterballen - Dutch Secrets Expose...

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