Rotterdam Bitterballen 🧆

Modo de preparo

1. 1

   Simmer beef with carrot, onion, thyme and bay until shredding-soft (90 min); strain, reserve stock, chop meat very fine.

2. 2

   Melt butter, whisk in an equal weight of flour, cook 3 minutes; ladle in hot stock to a thick roux that pulls from the pan.

3. 3

   Stir in the beef, nutmeg, pepper and salt — it must be stiff, not loose; the name says bitter: pepper-forward, no gravy puddle.

4. 4

   Chill the mix overnight; scoop walnut balls with two spoons, wet hands, roll firm.

5. 5

   Dip in beaten egg, then panko, then egg, then panko; fry at 180°C 3-4 minutes until deep gold; drain and serve with mustard — warn everyone about the lava centre.