Oxtail Dutch Bitterballen

A couple of months ago I made Ham Hock Bitterballen (recipe here) which were delicious. This time I have made them with oxtail. When I have been in the Netherlands eating these delectable crispy meat filled balls (dipped generously in mustard!) they have always been with beef. So this is definitely closer to the original. And a nice change from oxtail stew.

I know its off putting to have a two day process, but it is worth it as there is SO much fat with oxtails. I love them and wanted to find a way to still enjoy them without the mild disgust at heaps of saturated fat! The best way to remove fat from oxtail is to cook it the day before, separate the meat from the stock and put in the fridge overnight. The fat will rise to the top of the jug of stock and you simply remove it and use. Remember to separate the meat from the stock or the fat will stick to any bits of exposed meat making it tough to pick off. You can make these crispy lovely Dutch Bitterballen.

Serve these to guests at a party as a wonderful finger food - they will love them!

To cook the oxtail (Day 1):

6 pieces oxtail (some large, some smaller)
2 tbsp. flour
large pinch salt & pepper
2 tbsp. oil
1/2 onion, cut into chunks
2 cloves garlic, chopped
3 bay leaves
1 litre beef stock

Method:

Set the oven to 170 C. Put the oxtail in a plastic freezer bag with the flour, salt & pepper. Heat the oil in a large casserole dish and fry the oxtail on all sides to brown. Remove from the pan and add the onion and garlic, cooking quickly on a high heat and stirring. Add the stock and bay leaves and pop a lid on the casserole dish. Leave to cook for about 4 hours and then remove from the oven and leave to cool. When cool, take the meat out and shred it into a bowl, cover and pop in the fridge. Sieve the stock, discarding the onion and bay leaves and put the stock into a large jug or bowl. Refrigerate overnight.

The next day, there will be a layer of solid fat on top of the stock. Remove and discard. Now you are ready to make the Bitterballen!

To make the Bitterballen (Day 2):

30g butter
30g flour
400ml stock from oxtail (fat removed)
shredded oxtail meat
nutmeg
1/2 tsp. garlic powder
2 tsp. Dijon mustard
oil for frying
2 eggs
fine breadcrumbs

Method:

Put the butter in a medium pan and melt. Add the flour, stir well and let the flour cook out for a few moments. Slowly add the stock, stirring all the time, until its a creamy sauce.

Add the shredded oxtail to the sauce along with the garlic powder, mustard, nutmeg and salt & pepper. Spread out onto a plate and refrigerate for 2 hours to firm up.

Beat the eggs and put into a dish. Put the breadcrumbs in another dish beside it. Have a bowl of cold water handy to wet your hands before rolling. With wet hands, pick about a tablespoon of the cold oxtail mix and roll into a ball. Carry on until all rolled. Then dip the first one in egg, then breadcrumbs, then repeat so they have two layers of crumb (makes them crispier).

Keep dipping the other rolled balls until all completed. Heat oil to about 2 inches in a heavy based pan and when hot, fry the Bitterballen for about 4 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven until all cooked. Serve piping hot with mustard for dipping on the side. Absolutely delicious!