Gastronomixs

Mini beef croquette

The ‘bitterbal’ or mini croquette is a classic Dutch snack that is often served with mustard. Its name is derived from the drink with which the snack is often served; a ‘bittertje’ or an alcoholic drink.   

Makes 2 kilograms salpicon.

Mini beef croquette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.2

kg

lean beef

2.4

litres

water

As needed:

 

bouquet garni

18

g

gelatin

300

g

butter

360

g

flour

150

g

whipping cream

120

g

egg yolks

30

g

parsley, finely chopped

As needed:

 

nutmeg

As needed:

 

mustard

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

coarse breadcrumbs

Preparation method

  • Put the meat in a pan of cold water together with the bouquet garni and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and cut into small cubes. Strain the stock.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved.
  • Add the beef to the salpicon.
  • Then add the cream, egg yolks, nutmeg, and mustard and season to taste with salt, pepper, and parsley.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a mini croquette and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the croquettes in oil at 180°C for 5-7 minutes.

Serving suggestions

  • Variation tip: smoke the beef on the Big Green Egg to add extra flavour to the mini croquettes.
  • As a snack, cocktail snack, or amuse-bouche.
  • Serve with a coarse mustard.
  • In a composition with several preparations of beef.

Previous page