Recipes

Bitterballen & Croquetten

Beef Stock:

Cut the beef into 1-1/2 to 2 cm cubes. Toss into stock pot with the other ingredients. Add allspice, nutmeg and cloves to taste. Simmer four to five hrs.

Remove the soup bones, separate any meat, and dispose of them. Remove the meat, and shred it, removing any fat. Put aside for later use. Strain the stock into a tall, narrow container. Pour off the fat into a measuring cup.

Roux:

Brown the onions in the beef fat and/or butter in the stock pot. Remove from heat and add the flour to form a roux. Add the stock slowly, stirring continuously. Add the shredded beef, and parsley.

Re-apply heat and bring to a simmer stirring regularly. Let thicken to a consistency a little lighter than pastry dough. If more water is needed, dissolve one beef bullion cube per cup of boiling water.

Make your final adjustments to the taste of the roux. This is your last chance. Add liquid beef bullion if a stronger beef taste is required. Ensure all ingredients are thoroughly mixed, and that the roux is fully cooked. In other words, it does not continue to thicken.

Let cool, then refrigerate over night.

Coating:

Crush the rusks into a fine powder in a folded newspaper using a rolling pin, and pour into a shallow bowl. Beat the egg white in a shallow bowl until they just begin to froth.

This step is performed in batches small enough so that the bitter ballen or croqetten do not touch each other in the shallow bowls. For bitterballen, roll the roux into 2.5 cm diameter balls. For croquetten, the roux is formed into sausage shapes 2 cm in diameter, 6-7 cm in length. These are placed in the egg whites. Shake the bowl to cover the formed roux. Using a fork lift the formed roux out of the egg white, and place on the crushed rusks. Shake the bowl to coat them well. Repeat with a second coating of egg white and crushed rusks. Lay in a shallow container with waxed paper separating the layers.

Refrigerate or freeze until you are ready to serve the bitterballen or croquetten.

Final Preparation:

If frozen, thaw the bitterballen or croquetten. Cook in deep fryer at 160°C (310°F), or until golden brown, shaking the basket occasionally. Only place a single layer in the basket, and leave enough room for the bitterballen or croquetten to roll. Take care not to overcook and burn the coating. Place on paper towel to absorb the grease.

Presentation:

Serve three or four bitterballen per person as an appetizer with drinks one to two hours before supper. Place the bitterballen, each speared with a toothpick, on a platter, surrounding a variety of mustards.

Decorate by placing on a bed of greens, and/or interspersing sprigs of parsley.

Croquetten are served as a finger food snack, or can take the place of a meat dish in a full meal.

Notes:

• The fat from the stock is recommended for the roux, as this contains additional beef flavour. Add enough butter to bring the final volume to 1/4 cup.
• Attempting to deep-fry frozen bitterballen or croquetten results in the roux blowing out of coating, making a real mess in the oil. Thaw them before deep-frying!