How to make it
7 steps. Take it one step at a time.
Simmer the beef in the broth
Simmer the beef in the broth until it is very tender, about 2-3 hours. Once cooked, strain the broth and reserve it. Finely shred or chop the beef.
2 hr 30 minIn a large pan, melt the butter
In a large pan, melt the butter over medium heat. Sauté the minced onion and garlic until translucent.
5 minStir in the flour
Stir in the flour to create a roux and cook for 1-2 minutes. Gradually whisk in the reserved beef broth until a thick, smooth sauce forms.
5 minFold in the shredded beef, parsley, nutmeg, salt, and pepper
Fold in the shredded beef, parsley, nutmeg, salt, and pepper. Pour the mixture into a shallow dish, cover with plastic wrap (touching the surface), and refrigerate until completely firm, at least 4 hours or overnight.
4 hrTake small portions of the chilled ragout
Take small portions of the chilled ragout and roll them into balls (about 3cm or 1 inch in diameter).
15 minSet up a breading station
Set up a breading station with beaten eggs in one bowl and breadcrumbs in another. Dip each ball into the egg, then the breadcrumbs. For extra crunch, repeat the process (double-coating).
15 minHeat oil in a deep fryer or heavy pot
Heat oil in a deep fryer or heavy pot to 180°C (356°F). Fry the bitterballen in batches for 3-4 minutes until golden brown and crispy.
10 min
A little kitchen wisdom
Chilling the ragout is the most important step; if it's not cold and firm, you won't be able to roll the balls. Use a high-quality beef stock for the best flavor.
