Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large pot or dutch oven with a lid, add the olive oil and place over high heat. Season the beef generously with salt and pepper, then sear in the pot until it is browned all around. Add the beef stock to the pot and bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to a simmer. Allow this to simmer for 1 to 2 hours, until the beef is tender enough to easily shred. Remove from the heat, and allow to cool completely, preferably overnight in the refrigerator.

Remove the parsley leaves from the stem, and chop the parsley. Mince the chives finely.

Measure all remaining ingredients.

Remove the meat from the broth once fully cooled, and shred into pulled pieces. Reserve the broth, you will require about 5 ½ cups.

In a large pot over low heat, add the butter. Allow the butter to melt fully, stirring often, then add the flour a bit at a time while stirring. At first this Equal parts fat and starch (usually flour and butter) cooked together to form a paste. It’s used to thicken sauces and soups.roux mixture will appear dry and dull, continue to cook and stir until you can observe the oils and it has a shiny finish. This process could take roughly 15 – 20 minutes of cooking.



Add the 5 ½ cups beef broth, 1 cup at a time, while mixing vigorously with a whisk. Continue to cook over low-medium heat while mixing until all the broth is in and the mixture has begun to thicken. This mix should be very thick. Remove from the heat and add the shredded beef, chopped herbs and nutmeg and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Allow this mixture to fully cool in the refrigerator.



Place the eggs and breadcrumbs into separate bowls and whisk the eggs up.



Remove the mixture from the refrigerator and form into desired shapes or size- we like to keep it about 1 to 2 tablespoons in size. Once formed, dip the kroketten into the egg mixture, then into the breadcrumbs. Repeat the process a second time, dipping back into the egg and then breadcrumbs until it’s well coated.



Preheat your oil in a pot or small deep fryer until it reaches 350°F. Fry the bitterballen a few at a time until golden brown, roughly 3 – 4 minutes. Season with salt and pepper once out of the fryer and serve hot with your choice of dipping sauce. We like to use grainy mustard or aioli!