Crispy Dutch Bitterballen with Beef Ragout
Savory, crunchy, and packed with rich beef ragout, these comfy Dutch bites are perfect as an appetizer or a snack.
Preparation
Get these tasks done before you start cooking.
Cooking the Beef
- 1
Sear the Beef
In a Dutch oven over medium heat, add a splash of vegetable oil. Sear the beef cubes until brown on all sides.
- 2
Sauté Aromatics
Remove the beef and sauté onions and garlic in the same pan until the onions are translucent.
- 3
Simmer with Stock
Return beef to the pan and add beef stock, thyme, nutmeg, salt, and pepper. Cover and cook on low heat until beef is tender, about 1.5 hours.
Preparing the Ragout Base
- 1
Make the Roux
Melt the butter in a large saucepan over medium heat. Stir in flour to make a roux and cook for about 2 minutes.
- 2
Incorporate Broth
Gradually whisk in the strained beef broth until smooth.
- 3
Finish and Chill
Fold the beef into the sauce and cook until thick and smooth. Chill mixture until firm, about 2 hours.
Tip: Ensure the beef mixture is chilled thoroughly before shaping into balls. Pro Tip: Prepare the ragout a day ahead for better flavor development.
How to Make Crispy Dutch Bitterballen with Beef Ragout
Total time: 4 h 40 min · Yields 4 servings
- 1
Shaping Bitterballen
Roll chilled beef mixture into 1-inch balls.
- 2
Breading
Coat balls first with flour, then the beaten eggs, and lastly the breadcrumbs.
- 3
Frying
Heat oil in a deep-fat fryer or large, deep pan to 350°F (175°C). Fry bitterballen until golden brown.
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