Dutch Bitterballen

Cut beef into chunks. Roughly chop the onion, carrot, and leek. Smash the garlic cloves.

In a large pot or Dutch oven, melt 2 tbsp of butter over medium-high heat. Brown the beef chunks on all sides, then remove from the pot. Add the bone marrow bones and brown them as well, then set aside.

Add the chopped onion, carrot, leek, and smashed garlic to the pot and sauté for a few minutes.

Return the browned beef and bone marrow to the pot. Add water to cover, along with the parsley bunch, thyme, rosemary, bay leaves, salt, and pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 3-4 hours, or until the beef is very tender.

Strain the stew through a fine-mesh sieve, reserving the stock. Pick out the beef and shred it with two forks. Scoop the marrow out of the bones. Discard the cooked vegetables and herbs.

Finely chop more fresh parsley. Separate two eggs, reserving both the yolks and the whites in separate bowls. In a small bowl, bloom the gelatin in cold water.

In a clean pot, melt 1/2 cup of butter over medium heat. Whisk in 1/2 cup of flour and cook for 1-2 minutes to form a roux.

Gradually whisk the reserved warm beef stock into the roux until you have a thick, smooth sauce (ragout).

Remove the sauce from the heat. Stir in the egg yolks, shredded beef, scooped bone marrow, bloomed gelatin, and chopped parsley. Season with more salt and pepper to taste.

Pour the ragout mixture into a shallow baking dish, cover, and refrigerate for at least 4 hours, or preferably overnight, until completely firm.

Once chilled, scoop portions of the firm ragout and roll them into small balls with your hands.

Set up a breading station with three shallow bowls: one with flour, one with the reserved egg whites (lightly beaten), and one with panko breadcrumbs.

Coat each ball first in flour, then dip in the egg white, and finally roll in the panko breadcrumbs until fully coated.

Heat vegetable oil in a deep pot to about 350°F (175°C). Carefully fry the bitterballen in batches for 3-4 minutes, until golden brown and crispy.

Remove with a slotted spoon and drain on a wire rack. Serve hot with coarse grain mustard.