Step 1

Cook the brisket in a large pot filled with water for 3-4 hours. This will make the beef soft and tender.

Step 2

Cut the cooked beef into dice-sized cubes, then shred the beef. Tip: You can use a hand mixer to shred the beef easily, or use two forks to pull the meat apart. Allow the beef to rest and cool for at least an hour.

Step 3

In a saucepan on low-medium heat, melt the butter until it starts to bubble.

Step 4

Gradually add the flour, stirring constantly to make sure it doesn’t get lumpy. It may have a strange texture at first, but just keep on stirring for about 2-3 minutes. Make sure it doesn’t burn.

Step 5

Now gradually add the broth, while you keep stirring. After 2-3 minutes of stirring, the roux should be smooth and saucy.

Step 6

Add the shredded beef to the roux and season with nutmeg, salt, and pepper. Stir until well combined. The texture wil be a little bit like play dough.

Step 7

Spread the ragout on a baking tray and refrigerate overnight. If you are in a rush, you can just put it in the freezer for about 1 hour.

Step 8

Remove the ragout from the freezer and start rolling your bitterballen. Take a tablespoon measuring spoon and roll them into equal sized balls.

Step 9

In a small bowl, whisk together the eggs and milk.

Step 10

Dip each bitterbal in the egg mixture and then in the breadcrumbs.

Step 11

Deep fry the bitterballen in small batches (don’t overcrowd the pan) in a deep pot or deep fryer at 350 degrees for about 3-5 minutes or until golden brown.

Step 12

Serve the bitterballen with mustard or mayonnaise.