Dutch Beef Croquette: Everything You Need To Know

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.

Melt butter in a heavy bottom pan and sear the ribeye steak on both sides.

Add all spices to the meat and cover with enough water to stew.

Let it stew over low heat for at least four hours, adding more water if needed.

After four hours, shred the beef with a fork or hands and strain the stock.

In a clean heavy bottom pan, melt butter over medium heat and gradually add flour while stirring to make a roux.

Gradually add the strained stock while stirring, then turn off the heat and add nutmeg and chopped parsley.

Mix in the shredded beef and refrigerate for at least 8 hours or overnight.

Cut the cooled mixture into bars for croquettes or cubes for bitterballen.

Coat the work surface with breadcrumbs and roll each piece into an oblong croquette.

Double bread the croquettes by rolling them in egg whites and then more breadcrumbs.

Heat vegetable oil to around 175°C and fry the croquettes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens