{"id":8145,"date":"2017-12-07T09:24:04","date_gmt":"2017-12-07T08:24:04","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=8145"},"modified":"2019-11-25T10:20:00","modified_gmt":"2019-11-25T09:20:00","slug":"dutch-bitterbal","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/dutch-bitterbal\/","title":{"rendered":"Dutch bitterballen from leftover oxtail meat"},"content":{"rendered":"
\n

With oxtail meat and stock and dried ceps<\/h2>\n

For the family Christmas dinner in 2014 I had prepared an old-fashioned\u00a0clear oxtail consomm\u00e9<\/a>\u00a0as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when\u00a0two months later I celebrated my birthday, I used this to make Dutch bitterballen<\/em>. Bitterballen are small, round croquettes that are served as a snack with alcoholic beverages. The technique of making croquettes and bitterballen is described on this page<\/a>.
\nFor 20\u00a0to 30 bitterballen<\/span>;\u00a0preparation in advance<\/em>\u00a030 minutes<\/span><\/span>;\u00a0preparation<\/em>\u00a030 minutes<\/span><\/span>.<\/p>\n

\"BitterbalFor the rago\u00fbt<\/em>
\n200 gr\u00a0oxtail meat<\/span> (or more)
\n15 gr dried ceps<\/span> (porcini mushrooms)
\n1 shallot<\/span>, chopped
\n4 Tbsp butter<\/span>
\n60 gr flour<\/span>
\n5 dl (2 cups) oxtail stock
\nsalt and pepper to taste
\nOptional<\/em>
\nbeurre mani\u00e9 (equal amounts of butter and flour, kneaded together)
\nFor the breading<\/em>
\nflour, stirred egg and dry toasted breadcrumbs
\nFor deep-frying<\/em>
\nsufficient amount of oil, lard or suet<\/p>\n

Preparation in advance<\/h3>\n

Steep the dried mushrooms in hot water for 20 minutes. Then pat them dry and chop them.
\nMeanwhile, prepare the ragout. Melt the butter in a saucepan and add the shallot. Fry on low fire until translucent, it must not turn brown. Add the flour in one go, than add small amounts of stock (see this page on how to prepare a sauce like this<\/a>). Add the shredded meat and chopped mushrooms. Now look at the sauce and judge whether it is thick enough too serve as stuffing for the bitterballen. If it is to thin, it will run out of the bitterbal as soon as it is bitten open (you never cut a bitterbal with a knife); the ragout must almost have the consistency of dough. If not, thicken further with\u00a0beurre mani\u00e9<\/em> (equal amounts of butter and flour, kneaded together into a dough). Let the ragout cool completely and put it in the refrigerator.<\/p>\n

\"ThreePreparation<\/h3>\n

Place three deep plates on the worktop. In the first put some flour, the second some stirred egg, the third some toasted breadcrumbs. Take the cold ragout from the refrigerator and form small balls with hand that are dusted with some flour. Roll these balls first through the flour, then through the egg, and finally through the breadcrumbs. Place the bitterballen on a plate in the refrigerator until deepfrying.<\/p>\n

heat the deep-frying oil to 190 \u00b0C\/375 \u00b0F.
\nAdd ten to twelve bitterballen in one go, and fry until they are a golden brown. Turn them over after a couple of minutes, then take them out. The whole process should take about four minutes. Let them drain on kitchentowels.<\/p>\n

To serve<\/h3>\n

Bitterballen remain hot for a long while, so be careful when taking the first bite! They are often served with mustard. And they are never eaten with cutlery.<\/p>\n

Recipe for Dutch bitterballen from leftover oxtail-meat<\/em><\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned\u00a0clear oxtail consomm\u00e9\u00a0as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when\u00a0two months later…<\/p>\n

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