Original Dutch Beef Croquette (Kroket)

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.

Clean all vegetables in cold water, especially the leek.

Cut celery, fennel, leek, carrot, and parsley into large pieces.

Put vegetables in a large pot for making broth.

Add lower plate (short ribs) with bones, rosemary, bay leaves, thyme, cloves, and nutmeg to the pot.

Cut garlic in half and add to the pot with the rest of the vegetables.

Fill the pot with water until all ingredients are submerged.

Cook the broth on high heat until boiling, then lower to a simmer for 3-4 hours.

Check water level occasionally and add more if needed.

After 4 hours, remove vegetables and take out the meat, filtering the broth.

Let the meat cool for about 30 minutes, then shred it into small pieces.

Chop parsley and set aside.

Melt 250 g of butter in a pot on low heat.

Add 250 g of wheat flour to the melted butter and mix well to form a roux.

Cook the roux for a few minutes until it turns slightly brown.

Gradually add the filtered broth to the roux, stirring continuously until thickened.

Season the mixture with salt, nutmeg, and pepper to taste.

Mix in the chopped parsley and shredded meat until well combined.

Transfer the mixture to a plate, cover with plastic wrap, and refrigerate overnight to firm up.

The next day, shape the mixture into croquettes about 10 cm long and 3 cm in diameter.

Coat each croquette in fine breadcrumbs, then in beaten eggs, and finally in coarse breadcrumbs.

Heat vegetable oil to 170°C (338°F) in a deep fryer.

Fry the croquettes for about 5 minutes if unfrozen, or 8 minutes if frozen, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens