Bitterballen — Crisp Beef Chuck Ragout Croquettes

Ingredients

• 12 oz Beef Chuck, cooked and finely shredded
• 6 tbsp butter
• ¾ cup all-purpose flour, plus ½ cup for coating
• 2 cups strong beef broth
• 1 tbsp chopped parsley
• 1 tsp grated nutmeg
• 2 eggs, beaten
• 2 cups fine breadcrumbs
• 4 cups neutral oil, for frying
• 3 tbsp grainy mustard, for dipping
• Salt and black pepper

Method

1. Melt the butter, whisk in ¾ cup flour, and cook the roux 3 minutes until it smells biscuity. Add the broth a ladle at a time, whisking, until you have a very thick, glossy sauce that pulls away from the pan.
2. Fold in the Beef Chuck, parsley, nutmeg, 1 tsp salt, and plenty of pepper. Spread in a shallow dish, press plastic wrap directly on the surface, and refrigerate at least 4 hours until firm enough to slice. Warm ragout cannot be rolled — this chill is non-negotiable.
3. Roll the cold ragout into 20 balls. Coat each in flour, then egg, then breadcrumbs; then repeat the egg and crumbs for a double jacket that survives the fryer.
4. Chill the coated balls 30 minutes while you heat the oil to 350°F (175°C).
5. Fry 5 or 6 at a time for 3–4 minutes, until dark gold and just beginning to hiss. Crowding drops the oil temperature and gives you soggy croquettes.
6. Drain on a rack and rest 3 minutes — the centers are genuinely molten. Serve with mustard and a cold beer.