Homemade-Stock Bitterballen with Mustard Mayo

Method

1. Cut the beef into 4 cm chunks and the onion, carrot and celery into 2 cm pieces. Heat the oil in a 18 cm pot on medium-high heat and sear the beef for 7 min, leaving it untouched for the first few minutes so each side browns deeply. Add the vegetables and cook for 3 minutes more.

   Add in this stepVegetable oil (for searing) 1 tbspBeef shin, in one piece 150 gOnion ½Carrot 50 gCelery 40 g

   medium-high heat

2. Add the water, thyme, bay and salt and scrape up the browned bits. Bring to the boil on high heat, skim, then lower to low heat, set the lid ajar and simmer for 2 h, until the meat falls apart.

   Add in this stepWater 850 mlThyme sprigs 2Bay leaves 1Salt 1 tsp

   high heat→low heat

3. Lift out the meat, shred and chop it very finely. Strain the stock into a clean pan and boil on high heat for 6 min to reduce it to 300 ml. Meanwhile, soak the gelatine in cold water for 5 minutes.

   Add in this stepGelatine leaves (about 2 g each) 2

   high heat

4. Melt the butter in another pan, add the flour and stir on medium heat for 2 min, then whisk in the hot stock a little at a time and cook for 5 min until very thick. Off the heat, stir in the squeezed gelatine until dissolved, then the meat, Worcestershire sauce, lemon juice, parsley, nutmeg and pepper.

   Add in this stepButter 30 gPlain flour (for the ragout) 40 gWorcestershire sauce 1 tspLemon ¼Parsley, chopped 2 tbspGround nutmeg 1 pinchBlack pepper to taste

   medium heat

5. Spread in a 20×15 cm dish, press cling film onto the surface, cool, then chill for at least 3 h. The gelatine sets it very firm, and it melts to a creamy centre when fried.

6. Scoop about 20 g at a time and roll into 16 balls. Coat in flour, then egg, then panko; then dip in egg and panko a second time for a double shell. Set on a tray and chill for 15 min.

   Add in this stepPlain flour (for coating) 3 tbspEggs 2Panko breadcrumbs 90 g

7. Pour oil at least 5 cm deep into a 20 cm deep pot and heat on medium-high heat to 180 °C. Carefully fry 6 to 8 at a time for 3 min, until deep golden, then drain on kitchen paper. Let the oil return to 180 °C before each batch.

   Add in this stepVegetable oil for deep-frying 1 L

   medium-high heat

8. Stir the mayonnaise and Dijon mustard together and serve with the hot bitterballen.

   Add in this stepMayonnaise 3 tbspDijon mustard 2 tsp