Entree: Netherlands – Limburg – Kroketten (Savory deep-fried croquettes made from a thick beef ragout coated in breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Additional 2 hrs 30 min

Total 5 hrs

Ingredients

- 1 lb (454 g) stewing beef, trimmed
- 4 cups (960 ml) beef stock, low-sodium if possible
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1 cup (240 ml) whole milk
- 1 medium onion, finely chopped
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 large egg yolks (approx. 40 g)
- 2 large eggs for dredging (approx. 100 g)
- 2 cups (200 g) fine dry breadcrumbs
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Pinch of ground nutmeg
- 4 cups (960 ml) vegetable oil for deep frying

Instructions

1. Brown the beef: cut the stewing beef into 1-inch (2.5 cm) cubes, season with a little salt and pepper, and brown in a heavy pot over medium-high heat with 1 tbsp of butter. Add the chopped onion and cook until translucent.
2. Simmer to tender: add 3 cups (720 ml) beef stock to cover, bring to a simmer, cover and cook gently until beef is very tender, about 90 minutes. Remove beef and reserve the cooking liquid.
3. Shred the meat: when cool enough to handle, shred the beef finely with forks or chop very small. Strain 1 1/2 cups (360 ml) of the reserved stock and keep warm.
4. Make the roux base: melt the remaining 3 tbsp (43 g) butter in a saucepan, stir in 1/2 cup (60 g) flour and cook over medium heat for 2–3 minutes without browning. Slowly whisk in the reserved warm stock and 1 cup (240 ml) milk until a thick, glossy sauce (ragout) forms.
5. Combine ragout and meat: stir the shredded beef and parsley into the sauce, season with salt, pepper and a pinch of nutmeg. Cook 2–3 minutes to meld flavors. Remove from heat and stir in the egg yolks. Cool the mixture until firm, then refrigerate until very cold, at least 2 hours or overnight.
6. Shape the kroketten: with slightly wet hands, form chilled ragout into cylinders about 3 in (7 cm) long and 1 in (2.5 cm) thick. Place on a tray and chill for 30 minutes to set.
7. Bread the kroketten: set up a dredging station with 1/2 cup (60 g) flour, the 2 large beaten eggs, and 2 cups (200 g) breadcrumbs. Roll each cylinder in flour, then egg, then breadcrumbs. For an extra-crisp coating, double-dip: chill 10 minutes and repeat egg and breadcrumb step.
8. Fry until golden: heat vegetable oil in a deep pot to 350°F (175°C). Fry kroketten in batches until golden brown and heated through, about 3–4 minutes per batch. Drain on paper towels and season lightly with salt.
9. Serve: serve hot with Dutch mustard, pickles, and bread. Leftovers can be reheated in a 375°F (190°C) oven until crisp.