Bitterballen

Ingredients

• 300 g Beef Shin
• 60 g Butter
• 1 pcs Onion
• 500 ml Beef Stock
• 2 pcs Bay Leaves
• 2 pcs Cloves
• 0.5 tsp Nutmeg
• 0.5 tsp Black Pepper
• 1.75 tsp Salt
• 70 g Flour
• 2 tbsp Parsley
• 2 pcs Eggs
• 100 g Panko Breadcrumbs
• 750 ml Sunflower Oil
• 2 tbsp Dijon Mustard
• 4 pcs Thyme

Method

1. Pat {beef_shin} dry, then brown it in a heavy pot over medium-high heat with {butter} until deeply coloured on all sides. Add {onion}, season with {salt}, and sweat until softened. Add {cloves}, {bay_leaves}, and {thyme} until fragrant, then pour in {beef_stock} and simmer gently until the {beef_shin} is fork-tender and the broth is savoury.
2. Lift out the {beef_shin} and shred it finely. In a saucepan over medium heat, melt {butter}, whisk in {flour}, and cook the roux until blond and nutty. Gradually whisk in the strained braising liquid so it stays smooth, reduce until very thick, then fold in the shredded {beef_shin}, {parsley}, {nutmeg}, {black_pepper}, and more {salt}. Cook until the ragout pulls from the pan in a stiff mass; this is what lets the balls hold their shape.
3. Spread the ragout into a shallow dish, press a sheet of baking paper onto the surface, and chill until fully cold and firm. A thorough chill prevents the centres from leaking during frying.
4. Beat {eggs} in a shallow bowl. Roll the chilled ragout into small balls, dust with {flour}, coat in {eggs}, then cover in {panko_breadcrumbs}. Repeat the {eggs} and {panko_breadcrumbs} coating for a sturdier crust, then chill again until firm.
5. Refrigerate the breaded balls until the coating feels dry and set. This helps the crust fry evenly and shatter instead of slipping off.
6. Heat {sunflower_oil} in a deep pan to medium-high heat. Fry the balls in small batches until deep golden and audibly crisp, turning as needed so they colour evenly and the centre turns molten. Drain briefly, sprinkle with a little {salt}, and serve immediately with {dijon_mustard}.