Bitterballen

Method

1. Cut the beef into 4 cm chunks and put it in a 18 cm pot with the water, the quartered onion, the bay leaves and the stock cube. Bring to the boil on high heat, skim off the foam, then lower to low heat, set the lid ajar and simmer for 1 h 30 min, until the meat falls apart when pressed with a fork.

   Add in this stepStewing beef (shin or chuck) 150 gWater 700 mlOnion ½Bay leaves 1Beef stock cube 1

   high heat→low heat

2. Lift out the meat, shred it very finely with two forks, then chop it a little more with a knife. Strain the stock and measure out 300 ml, topping up with water if short. Keep it warm.

3. Melt the butter in a small saucepan on medium heat, add the flour and stir with a wooden spoon for 2 min. It should foam and smell toasty but barely colour.

   Add in this stepButter 30 gPlain flour (for the ragout) 40 g

   medium heat

4. Pour in the warm stock a little at a time, whisking constantly so no lumps form. Cook on medium-low heat for 5 min, stirring, until very thick: a spoon dragged across the bottom should leave a trail that stays open. Stir in the beef, parsley, nutmeg and pepper, taste and season with salt.

   Add in this stepParsley, chopped 2 tbspGround nutmeg 1 pinchBlack pepper to tasteSalt to taste

   medium-low heat

5. Spread the ragout in a 20×15 cm dish and press cling film onto the surface so no skin forms. Let it cool a little, then chill for at least 2 h. It must be firm to roll.

6. With lightly wet hands, scoop about 20 g (3 cm across) at a time and roll into 16 balls. Coat each in flour, then beaten egg, then breadcrumbs, pressing the crumbs on so there are no gaps. Set on a tray and chill for 15 min more.

   Add in this stepPlain flour (for coating) 3 tbspEggs 1Fine dried breadcrumbs 70 g

7. Pour oil at least 5 cm deep into a 20 cm deep pot and heat on medium-high heat to 180 °C; without a thermometer, a breadcrumb should sizzle and rise at once. Carefully lower in 6 to 8 balls at a time and fry for 4 min, until deep golden. Overcrowding cools the oil and makes them burst, so fry in batches and turn pan handles inwards.

   Add in this stepVegetable oil for deep-frying 1 L

   medium-high heat

8. Drain on kitchen paper for 1 minute and serve hot with the mustard.

   Add in this stepStrong mustard 2 tbsp