Ok so I've possibly taken a bit of inspiration from a few places for this recipe but I've been wanting to try and make something like this for a while. You could probably file this recipe under
excessive but if you like beef and you like deep fried
things I think it’ll be worth it.
This dish will be won
or lost on the quality of your beef stock; some salty old oxo cube bollocks isn’t
going to cut it here basically. If you
don’t want to make your own buy a
few litres from a shop and reduce it down yourself to save time just make sure
it doesn't have added salt.
Just make sure you get a big old marrow bone to throw in the initial stage of cooking or alternatively roast some marrow bones and scrape in the wibbly goodness when you make the roux...
Dust the beef with flour then colour it and soften the onions with a knob of butter. Pour in half your reduced stock, cover with a cartouche to avoid over reduction of the liquid early on, and cook the shit out of it till the meat is literally falling apart.
The gravy will be heavily reduced by the end, ideally no more than 100ml, as you can see from the photo
but just keep on eye on it to avoid it catching and add a splash of water if it goes too far. Shred the beef into lots of little pieces and
then chop it up some more for good measure.
In a fresh pan put the
65g of butter and allow it to brown on the heat before making a roux with the
flour. You need to really make sure you've cooked out the roux otherwise the balls will taste of flour later on.
Throw in the rest of
the stock, the chopped and shredded meat and the heavily reduced jus you got
from cooking the beef. Cook the roux out
till it’s nicely thickened; when done allow it cool, pop it in the fridge to set, and
leave it alone for a few hours.
Ball up the mixture, flour it, egg it, crumb it, and you are ready for the fryer. They only take a couple of minutes to cook in
hot oil so don’t go too far.
Serve hot with some Dijon
mustard to dip your balls in. If all
goes well you’ll have a crispy crumb outside and a beefy molten core to BOSH in your gravy hole.
Recipe for approx 24 balls:
500g Beef Shin with
Marrow Bone in or similar amount of Short Rib and Marrow bone separately.
1 Onion
65g Flour
65g Butter plus a
knob to brown the meat and cook the onions.
900ml of heavily
reduced beef stock.
Panko Bread Crumbs/Egg/Flour
for the coating.
Seasoning.
Oil for deep frying.
I've now got you pictured in my head singing "Ooh suck on my Beefy McNugget Balls, stick 'em your mouth and suck 'em (they're tasty)"
ReplyDeleteYou worry me sometimes...
DeleteReminds me of the Dutch bitterballen! These would go well with a pint or two...
ReplyDeleteVery much like bitterballen and kroketten, and they did go down very well with a pint or four!
Delete*drools*
ReplyDeleteExcessive? yes. But worth it? Surely.
ReplyDelete