How to make Kroket: Dutch Beef Croquette from scratch

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

Trim off excess fat from the brisket, leaving some fat for flavor.

Cut the onion in half, leaving the root on, and peel off the skin.

Place the brisket, onion, parsley, bay leaves, and water into an electric pressure cooker.

Seal the lid and set to high pressure for 1 hour.

After cooking, let it sit for approximately 20 minutes for natural release.

Remove the lid and take out the onion, parsley, and bay leaves.

Transfer the brisket to a platter and bring the liquid to a boil using the sauté mode.

Reduce the liquid by about a third, stirring in the bouillon cubes until dissolved.

Cut the brisket into small pieces, about an inch wide, and remove any large pieces of fat.

Let the meat cool, then cover with plastic wrap and refrigerate.

Strain the broth for a clearer liquid, if desired, and cool it in the fridge for at least 2 hours.

Melt butter in a large saucepan over medium heat until fully melted.

Add flour to the melted butter and cook for 5 minutes, stirring constantly to avoid browning.

Lower the heat and add the cold broth gradually, one cup at a time, stirring until thick and smooth after each addition.

Continue adding broth until at least 1 liter has been incorporated, ensuring no lumps remain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens