Fry until the croquettes are golden brown in 4 minutes at 350 ☏ (180 ☌). Dip the croquettes first in the breadcrumbs, then in the flour, the egg white and finally again in the breadcrumbs for a second coating of crumbs.
Leave to cool so that the ragout becomes firm and you can form a croquette filling.
CROQUETS SKIN
Spread the meat mix out on a large plate and cover with plastic wrap (to prevent skin from forming).You can pull the beef poulet apart with two forks for pulled soup meat or you can cut it into very fine cubes. Taste and add additional spices if desired. Add the spices and mix everything well.Turn off the heat and dissolve the soaked gelatin in it. Dilute the roux with stock while continuing to stir and bring to a boil.Bake for at least 2 minutes (otherwise you will taste the flour). Add the flour (to create a roux) all at once. Melt butter on medium-high heat and fry the onion until translucent.You need a thick mixture.Ī recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog. Gelatin - Used to bind the ragout so that it thickens and you can shape it into long bars.Use a clean spoon for this (otherwise the binding of the ragout will deteriorate and it will become liquid).
Taste the ragout before mixing it with the meat. Spices - Pepper, salt, nutmeg, and thyme.Breadcrumbs - Use breadcrumbs or finely crumbled toasted white bread.If you have leftover soup meat, you can also make stock from a cube. You can use the stock that you have leftover when the beef is done. If it is unsalted, add 1 teaspoon of salt to the stock. Beef Broth - Use beef stock to make the thick ragout.(Note: always start with cold water otherwise the beef will become tough). Then lower the heat and cook for 3 to 4 hours, without the lid, when the water will evaporate and there will be about 2 ¼ cups (½ liter) of concentrated stock left.
Add to the meat 4 ½ cups (1 liter) of cold water, with an onion, parsley, bay leaves, and bring to a boil. Beef (soup meat) - For this recipe, you need cooked beef.And therefore today we are making croquettes with a delicious, well-filled meat ragout.įor the preparation of these beef croquettes you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog): The snack bar croquettes are made from a thick ragout, which contains a little meat (veal or beef). Filled with chicken, goulash, satay, potato croquettes, and there even is a vegetarian version called the vegetable croquette. These days there are different flavors of croquettes available. It's the second-most-popular snack in the Netherlands (the Frikandel is in the top position). Every year the Dutch consume around 300 million kroketten, which means about 25 croquettes per person annually. But after the Second World War, it was picked up by the snack bars (where Eetsalon van Dobben is by far the most famous) and became a Dutch traditional snack. And at that time it was not a snack, but a chic intermediate dish (source: Wikipedia), in which leftover meat was used as a luxurious appetizer (about the size of an egg).įrom earlier times, the Beef croquette is a product that you bought at the Dutch baker or butcher. Make the tastiest beef croquettes yourselfĪlthough the croquette was first described in a French cookbook in the 17th century (and it's, therefore, a French invention), the oldest known Dutch recipe dates from 1830. PANNA COTTA, BAVAROIS, PUDDING AND TRIFLE.
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