- 800 grams gravy beef
- salt & pepper
- 1 onion, sliced
- 2 bay leaves
- 6 whole cloves
- beef stock, approx 500ml
- 90 grams Butter
- 90 grams plain flour
- reserved gravy from "meat base"
- extra beef stock, to make up to 600ml
- 1/2 bunch parsley
- plain flour, (about a cup)
- 3-5 eggs, (lightly beaten)
- bread crumbs, (about 2 cups)
I like to cook the meat on the stove top for a longer period of time as I feel you get much more flavour this way so even though this "appears" to take long, it's super easy to do and requires no effort at all. Definitely worth the wait! I also feel that cooking this in the Thermomix would make it harder to separate the gravy from the meat.
Top with enough beef stock to just cover the meat. Simmer gently on the stove top, covered for 2-3 hours, until the meat is tender and falling apart. (I have a gas stove and use a heat diffuser to help lower the temperature and keep it more consistent for long term simmering). Discard the bay leaves and cloves. Remove meat, reserving the gravy, and allow both to cool. You need to have 600ml of liquid to make the roux so top the gravy up with extra beef stock if required.
Place parsley in the Thermomix bowl and chop on Sp 7 for 5 seconds.
Add meat and shred for 5-10 seconds / Sp 4 / or until you are happy with the texture... it should appear stringy and textured... you don't want to turn it into a paste!
Place the shredded meat & parsley into a large bowl and set it aside.
Now with the MC off and the blades turning at 100° / 10 mins / Sp 3 slowly add the combined gravy and stock (about 1/2 a cup at a time) until the roux looks thick and smooth (you may not use all the stock!) and then continue to cook until the timer is finished.
Add 150g of shredded meat & parsley to the roux and mix on Sp 4 / 1 min. It will now look like a very smooth mixture with a slight brown colour.
Pour this mixture into the bowl containing the remaining shredded meat. Stir by hand to combine and season to taste with salt & pepper and refrigerate (covered in plastic wrap) for 2 hours before rolling. This is now called the "ragout / ragu".
Now comes the messy part and unfortunately there are no short cuts – you have to get your hands in and start rolling!
Get yourself 3 large, shallow bowls and fill one with the flour, one with beaten egg and the last one with breadcrumbs. You will also need a plate lined with baking paper for the finished product.
Now, one by one, dip the floured croquette or bitterball in egg (using your LEFT hand only!) and then bread crumbs (using only your RIGHT hand!); then returned to the egg (with your left hand) and finally into the bread crumbs once again (with your right hand). Your hands will stay a lot cleaner and lighter if you remember to use the correct hands in each bowl. Your croquettes or bitterballs should be returned to the refrigerator for 30 minutes prior to cooking or alternatively you could freeze them (with baking paper in between layers to make it easier to separate later) at this stage to cook at some time in the future.
Preheat the deep fryer to 180°C. Deep fry the croquettes or bitterballs for 4-6 minutes until golden brown. Cooking time will be slightly longer if using frozen croquettes (no need to thaw first). Drain on paper towels. Serve with mustard and soft bread rolls with french fries and mayo, if desired. Eet smakelijk!
MEAT BASE (stove top method)
SHREDDING THE MEAT
MAKING THE ROUX (sauce) & RAGOUT (ragu)
ROLLING THE CROQUETTES OR BITTERBALLS
Accessories you need
Croquettes can be made from any meat (chicken and veal work well too and ham or prawn are also popular) and were traditionally made using left over meat.
Note: The name "bitterballen" literally means bitter balls but does not mean that they are bitter. Traditionally they were made as an accompaniment to a "bitterje" (a small glass of Dutch Jenever, similar to gin). The only difference between krokets and bitterballs is the shape!
While these aren't hard to make, they are a bit time consuming but I'm hoping that once you try the Thermomix method, you'll see that they're a great success and loved by all! Let me know what you think! Enjoy...
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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