TRADITIONAL BITTERBALLS

Makes: about 40 balls

6 tbsp (90 mL) butter, divided 1.5 lb (680 g) beef chuck, cubed 1 medium onion, chopped 1 carrot, chopped 1 celery stalk, chopped 3 garlic cloves, smashed 3/4 cup (180 mL) lager or Pilsner beer 1 bay leaf 1 sprig fresh thyme 1 1/2 tsp (7.5 mL) kosher salt 2 tsp (10 mL) grainy Dijon mustard 1 tsp (5 mL) yellow curry powder 1 1/4 cup (310 mL) all-purpose flour, divided 1/2 tsp (2 mL) ground nutmeg 3 eggs, beaten 2 cups (500 mL) dry bread crumbs 4-6 cups (1-1.5 L) neutraltasting oil, such as canola, for frying Grainy Dutch mustard (akin to Dijon) or classic yellow mustard

1. In a large pot on mediumhigh heat, melt 2 tbsp (30 mL) butter. Add cubed meat, and brown on all sides. Remove to a plate and set aside.

2. Add onions, carrot, celery and garlic, and sauté until vegetables have just begun to sweat, about 4 minutes. Add beer, scraping bottom of pot to release browned bits, then return meat to pot. Add bay leaf and thyme sprig, then add 2 cups (500 mL) water. Reduce heat to medium.

3. Bring the pot to a simmer, then cook for 45 minutes. Strain liquid into a bowl, and remove thyme sprig and bay leaf. Mince meat using a food processor or meat grinder, or chop finely by hand. Set aside.

4. Return pot to stove. On medium heat, melt remainder of butter. Add salt, mustard, curry powder, 1/4 cup (60 mL) flour and nutmeg, whisking to form a paste. Measure out 2 cups (500 mL) strained liquid and whisk into butter-flour mixture. Add more water if needed. Cook for 5-6 minutes, until thick and bubbling, whisking occasionally.

5. Return minced meat and vegetables to pot, and stir to thoroughly combine. Let cool to room temperature, then cover and refrigerate for at least 4 hours or up to 48.

6. Line a baking sheet with parchment paper.

7. Place remainder of flour in a pie plate. Place bowl of beaten eggs beside it, and a bowl of bread crumbs beside eggs. With clean hands, roll balls to 1 1/2 inches (3.8 cm) in diameter. Drop each ball in flour and roll to coat completely. Drop floured balls into beaten eggs and then bread crumbs, and roll to coat completely. Roll crumbed balls between your palms to ensure coating sticks and is even; bitterballs that are not thoroughly coated will burst in oil when fried.

8. Line up balls on prepared baking sheet, and place in freezer for at least 30 minutes, or freeze completely to use another time.

9. In a large, heavy pot on high, heat oil to 375 F (190 C). Working in batches, fry up to 6 balls at a time until golden and crisp, 2-3 minutes. Drain on a plate lined with paper towels. Let oil come back to temperature between batches.

10. Serve bitterballs hot with a side of mustard.