Bitterballen

Bring the beef stock to a gentle simmer, add the beef and simmer covered for 90 minutes, until the meat is tender and easily falls apart with a fork. Remove the meat, reserve 500 ml of the stock, and shred the beef into fine strands.

Melt the butter in a saucepan, add 75 g of flour and cook over low heat for about 5 minutes, stirring constantly, until the flour loses its raw smell but doesn't brown.

Gradually pour in the 500 ml of warm beef stock, whisking constantly. Cook for 3–4 minutes until you have a thick sauce, then stir in the shredded beef, nutmeg, salt, and black pepper.

Transfer the ragout to a shallow dish, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for at least 4 hours, until firm.

Shape the chilled ragout into 20–24 balls, 3–4 cm in diameter. Set up three plates: one with the remaining flour, one with beaten eggs, and one with breadcrumbs.

Roll each ball in flour, dip in egg, and coat thoroughly in breadcrumbs, making sure the coating is even all over. Chill the breaded bitterballen for another 30 minutes.

Heat the frying oil to 180°C and fry the bitterballen in batches for 3–4 minutes until golden and crisp. Drain on paper towels and serve hot with mustard.