Ingredients
• 1 kg stewing beef
• 1 onion
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• 2 cloves
• A few sprigs of thyme
• For the roux:
• 100 g butter
• 120 g flour
• 2 shallots, chopped
• 500 ml milk
• 500 ml beef stock (made from cooking the meat)
• 5 sheets gelatine
• Salt, pepper and a little nutmeg, to taste
• 1 bunch flat-leaf parsley, finely chopped
• For the breading:
• Flour, egg and fresh breadcrumbs
Instructions
- Preparation:
- Place the beef in a large pan with just enough water to cover the meat. Bring to a simmer. Skim off the foam and add the onion, peppercorns, bay leaf, cloves and thyme. Allow to simmer for a few hours until the meat is tender.
- Strain the beef stock and set aside to use later. Allow the meat to cool. Cut the beef into small cubes.
- Make a roux with the butter, flour and chopped shallots.
- Use the roux to make a salpicon by adding the milk and the beef stock. Let it simmer for half an hour, stirring thoroughly.
- Dissolve the gelatine in cold water and add to the simmering salpicon, stirring regularly. Add the rest of the ingredients and the beef. Cover with plastic wrap and let the salpicon cool in the refrigerator.
- Roll heaped teaspoons of the mixture into neat, even-sized balls.
- Bread them twice.
- Deep-fry at 180 degrees celsius (TFD note – serve with top-quality mustard!)
