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Monday, December 10, 2012

Bitterballen (Dutch Beef Meatballs)


In Indonesian & English

Bahan
-  100 gr Mentega, 1½ sm Peterseli cincang       -  ½ st Lada bbk, ¾ st Lada htm butir
-  350 ml Kaldu sapi-dari memasak daging *      -  1 Batang seledri bsr, 120 gr Panir
-  400 gr Daging sapi-ptg dadu *, Air                 -  200 gr Terigu, 1 Cengkeh, Garam
-  1 B.bombay-blh 4, 2 sm B.bombay cincang   -  ½ st Pala bbk, 2 Telur-kocok
-  1 Dn. salam, Bbrp btg thyme segar                 -  150 ml Susu evaporated, Minyak goreng

Cara membuat
-   Masak daging & air seckpnya utk merendam daging di panci bsr. Didihkan, buang busa yg terbtk. Mskkan batang seledri, thyme, bombay belah, salam, lada htm & cengkeh. Rebus sampai daging empuk. Angkat, saring 350 ml kaldunya. Buang bumbu & daun. Cincang halus daging.
-   Tumis baw.bombay cincang, sisihkan. Lelehkan mentega diatas api kcl. Mskkan 100 gr terigu sedikit2, aduk dng sendok kayu/whisk sampai menyatu dng mentega (berbtk spt pasta). Tuangi sedikit kaldu, aduk sampai kaldu terserap oleh pasta tsb. Tambahkan lagi kaldu & susu sedikit2 setiap kali, terus aduk sampai adonan halus. Masak bbrp saat, mskkan tumisan bombay, daging & peterseli. Bumbui dng garam, lada & pala. Angkat dari api, tuang ragout ke wadah & biarkan mendingin sempurna. Tutup wadah & mskkan kulkas bbrp jam sampai ragout menjadi solid.
-   Ambil ragout dng sendok, btk menjadi bola2 uk. ± 4 cm dng rapi. Gulingkan hati2 di terigu, kmd di telur, terakhir di panir sampai menutupi selrh permukaan. Tutup & mskkan kulkas 30 mnt.
-   Panaskan minyak 180° C. Goreng bola2 di dlm minyak hingga terendam sampai kuning keckltan (± 4 mnt). Angkat, tiriskan di kertas minyak. Hidangkan dng mustad pedas atau saus cabai.
* Kalau tidak ada waktu, gunakan daging cincang yg dihlskan lagi kmd ditumis matang serta kaldu konsentrat siap pakai.

Ingredients
-  100 gr Butter, 1½ tbsp chopped Parsley         -  ½ tsp ground Pepper, 1 Bay leaf
-  350 ml Beef stock-from cooking the meat*   -  1 Celery stalk, few sprigs Thyme
-  400 gr stewing Beef-cubed *, Frying fat       -  200 gr Flour, 120 gr Bread crumbs
-  1 Onion-quartered, 2 tbsp minced Onion        -  2 Eggs-beaten, ½ tsp Nutmeg, Salt
-  1 Cloves, ¾ tsp Black peppercorns                     -  150 ml Evaporated milk, Water

Directions
-   Cook the meat with enough water to cover the meat in a large pan. Bring to a simmer; skim the foam off. Add in the celery stalk, thyme, quartered onion, bay leaf, peppercorns & cloves. Cook until the meat is tender. Remove from the stove; strain off 350 ml stock into a jug. Discard the spices & leaves. Chop the meat finely.
-   Sauté minced onion, set aside. Slowly melt the butter over low heat. Add in 100 gr flour little by little, stir with a wooden spoon/whisk until it has blended with butter (thick paste forming). Pour in a small amount of stock, stir until the paste absorbs the stock. Add more stock & milk little by little; keep stirring until the mixture becomes smooth. Simmer for a few minutes, stir in sautéed onion, parsley, beef, salt, pepper, ground nutmeg. Remove from the heat; pour the roux into a container & let it cool completely. Cover & refrigerate for several hours until it has solidified.
-   Roll heaped teaspoons of the mixture into neat, even-sized small balls (± 4 cm diameter). Roll them lightly through the flour, the egg & then the bread crumbs until it covers the whole surface. Wrap & refrigerate the balls for 30 mins.
-   Heat the oil to 180° C. Deep-fry the balls until golden brown (± 4 mins). Remove from the heat & drain on paper towels. Serve Bitterballen with spicy mustard or chili sauce.
* If u don`t have much time, use sautéed finely ground meat & ready to buy beef stock

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