Bitterballen (Dutch Beef Ragout Balls)

Ragout

• 500 g Beef stew meat
• 750 ml Beef stock
• 80 g Unsalted butter
• 90 g Plain flour
• 250 ml Whole milk
• ½ tsp Ground nutmeg
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Breading and frying

• 2 Egg
• 200 g Breadcrumbs
• 1 liter Sunflower oil

1. Put the beef and beef stock in a large pot and bring to a gentle simmer. Cook for 75 to 90 minutes until the beef is very tender and shreds easily. Lift the beef out, reserve the cooking liquid, and shred the meat finely.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes until the roux smells biscuity but has not browned. Gradually whisk in 600 ml of the reserved beef cooking liquid, then whisk in the milk.
3. Cook the ragout over medium-low heat, whisking often, for 8 to 12 minutes until very thick and pulling away from the sides of the pan. Stir in the shredded beef, nutmeg, salt and pepper, then cook 2 minutes more. The mixture should be thick enough to hold a spoon upright.
4. Scrape the ragout into a shallow dish and spread it out to cool quickly. Cover and chill until completely firm, at least 2 hours. For easiest shaping, chill overnight.
5. Beat the eggs in a mixing bowl and put the breadcrumbs in a second bowl. With lightly damp hands, roll the chilled ragout into walnut-sized balls. Coat each ball in egg, then breadcrumbs, then repeat the egg and breadcrumbs for a double coating.
6. Heat the sunflower oil to 180°C (355°F) in a deep pot and keep the temperature steady. Fry the bitterballen in batches for 3 to 4 minutes until deep golden and crisp, turning as needed. Lift out with tongs and drain briefly before serving hot.

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