Bitterballen with Sear-and-Steamed Beef Filling

Method

1. Dice the beef chuck into small pieces and sauté with chopped onion, garlic, carrot, and celery until browned.
2. Add beef broth and flour, simmering until the mixture thickens into a ragout.
3. Place the ragout in a covered pot and steam over simmering water for 20 minutes to tenderize the meat.
4. Chill the ragout in the refrigerator for 1 hour to solidify.
5. Form the chilled mixture into 4 cm diameter balls, dip in beaten egg, then coat with breadcrumbs.
6. Fry the balls in hot oil until golden brown and crispy.
7. In a small bowl, mix Dijon mustard, honey, and white wine vinegar for the dipping sauce.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.