Bitterballen

Preheat the oven to 350°F.

Cut the beef into 4 cm (1½ in) cubes and lightly season with salt.

Peel the onion, quarter it, and slice the carrot into 0.5 cm thick pieces.

In a large Dutch oven over high heat, melt the tallow and sear the beef cubes in a single layer for 6–7 minutes on one side, then 2 minutes on the other side.

Add the cinnamon stick, star anise, bay leaves, whole peppercorns, garlic cloves, onion, and carrot; pour in the beef stock and bring to a simmer.

Cover the pot, transfer it to the preheated oven and braise for 1½–2 hours, or until the meat is tender enough to crush against the pot side; if still tough, continue for another 20–30 minutes.

Remove the pot from the oven and let the meat rest in the pot for 1 hour.

Strain the braising liquid through a sieve and measure out 700 ml; set the meat aside.

Shred the rested beef with a fork into fine strands.

Finely slice the parsley and set aside.

Wipe the Dutch oven clean, return it to low heat, melt the butter, and whisk in the flour to make a roux; cook for 2–3 minutes.

Gradually whisk in the 700 ml braising liquid in 2–3 additions until the sauce is thick and smooth; continue cooking 4–5 minutes.

Stir the shredded beef into the sauce, then add the chopped parsley, cracked black pepper, and grated nutmeg; adjust seasoning with salt as needed.

Transfer the mixture to a deep baking dish and chill in the refrigerator until set.

Lightly flour a chopping board, turn the chilled mixture onto it, and cut into 36 even cubes.

Roll each cube into a ball, then coat sequentially in flour, beaten egg, and breadcrumbs (season each coating tray with a pinch of salt).

Heat oil in a saucepan to 350°F and fry the balls in batches of 5–6 until golden brown and hot in the centre.

Drain on paper towels, season with salt, and serve with Dijon mustard.