Dutch Bitterballen with Beef Ragout using a Different Frying Technique

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. Chill the ragout in the refrigerator for 1 hour to solidify.
4. Form the chilled mixture into 4 cm diameter balls, dip in beaten egg, then coat with breadcrumbs.
5. Fry the balls in hot oil at 160°C (320°F) until lightly golden, then increase the oil temperature to 180°C (350°F) and fry again until golden brown and crispy.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.