\nThis traditional Dutch dish consists of a filling made from beef that has been slow-cooked for hours with onions and spices, all encased in a thin, crispy breadcrumb coating. The preparation requires time and patience, but the outcome is well worth the effort. These golden sticks feature a melt-in-your-mouth center that is bursting with flavor.<\/p>\n
– For 10 servings:<\/p>\n
– Beef chuck: 800 g
\n– Finely chopped onion: 1 unit
\n– Butter: 60 g
\n– Flour: 60 g
\n– Beef broth (1\/2 liter water with beef bouillon): 1\/2 liter
\n– Nutmeg: to taste
\n– Beaten eggs: 3 units
\n– Breadcrumbs: as needed
\n– Additional flour: for dredging
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
1. Start by melting the butter in a Dutch oven and searing the beef on each side for 2 minutes. Add the finely chopped onions.<\/p>\n
2. Pour in the 1\/2 liter of beef broth and season with salt, pepper, and grated nutmeg (as desired). Cover and cook on very low heat for about 3 hours. If using a cast-iron Dutch oven, periodically add water to the lid; otherwise, add water as needed during cooking.<\/p>\n
3. Once the beef is tender, remove it from the broth (but keep the broth). Shred the beef into small strands and return it to the broth. Stir in the flour to thicken the mixture into a stew.<\/p>\n
4. Transfer the stew to the refrigerator to cool down. Once cool, set up three plates for dredging: one with flour, one with beaten eggs, and one with breadcrumbs. Shape the chilled stew into sausage-like logs about 10 cm long, ensuring they are not too thick. Coat each log first in flour, then dip in the beaten eggs, and finally roll them in breadcrumbs. Make sure each layer is well-covered to prevent the croquettes from bursting during frying.<\/p>\n
5. Place the formed croquettes on plates and freeze them to solidify, which helps prevent bursting when fried.<\/p>\n
Deep fry the croquettes until they are a deep golden brown. These kroket croquettes can be perfectly stored in the freezer for later use.<\/p>\n\n\n