Bitterballen with Mustard (Dutch Beef Ragout Croquettes)

• 350 g Beef stew meat
• 500 ml Beef stock
• 60 g Unsalted butter
• 70 g Plain flour
• 150 ml Whole milk
• ½ tsp Ground nutmeg
• 2 Egg
• 120 g Breadcrumbs
• 60 g Dijon mustard
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 liter Vegetable oil

1. Put the beef and beef stock in a saucepan and bring to a gentle simmer. Cook for 45 to 60 minutes until the beef is very tender, topping up with a splash of water if needed to keep the meat just covered. Lift the beef out, then reduce the cooking liquid to about 350 ml.
2. Shred the beef finely with two forks. Season it with 1 tsp of the fine sea salt, the black pepper and the ground nutmeg.
3. Melt the unsalted butter in the saucepan over medium heat, then whisk in the plain flour and cook for 2 minutes until it smells biscuity but has not coloured. Gradually whisk in the reduced stock, then whisk in the whole milk. Cook, whisking, for 4 to 6 minutes until very thick and pulling away from the sides of the pan.
4. Stir the shredded beef into the thick sauce and taste for seasoning, adding the remaining 0.5 tsp fine sea salt if needed. Scrape the ragout onto a baking tray and spread it out to cool quickly. Chill for at least 45 minutes until firm enough to roll.
5. Beat the eggs in a mixing bowl with 1 tbsp water. Put the breadcrumbs in a second bowl. Roll the chilled ragout into 16 small balls, then coat each ball in egg and breadcrumbs; repeat the egg and breadcrumbs once more for a thicker crust.
6. Heat the vegetable oil in a large pot to 180°C (355°F). Fry the bitterballen in batches for 3 to 4 minutes until deep golden and crisp, keeping the oil temperature steady. Lift out with a slotted spoon and drain briefly before serving with the dijon mustard.

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