Broodje Kroket

Serves 1
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Directions

  1. 1Chunk the beef and vegetables, and peel the garlic cloves.
  2. 2Chunk the beef and vegetables, and peel the garlic cloves.
  3. 3Chunk the beef and vegetables, and peel the garlic cloves.
  4. 4In a Dutch oven, brown the meat.
  5. 5In a Dutch oven, brown the meat.
  6. 6In a Dutch oven, brown the meat.
  7. 7Then brown the vegetables.
  8. 8Then brown the vegetables.
  9. 9Then brown the vegetables.
  10. 10Combine the meat and vegetables, cover with water, add thyme, rosemary, half the parsley, and bay leaves.
  11. 11Combine the meat and vegetables, cover with water, add thyme, rosemary, half the parsley, and bay leaves.
  12. 12Combine the meat and vegetables, cover with water, add thyme, rosemary, half the parsley, and bay leaves.
  13. 13Season with salt and black pepper.
  14. 14Season with salt and black pepper.
  15. 15Season with salt and black pepper.
  16. 16Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
  17. 17Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
  18. 18Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
  19. 19Remove the beef from the pot and shred it.
  20. 20Remove the beef from the pot and shred it.
  21. 21Remove the beef from the pot and shred it.
  22. 22Strain the liquid (stock) from the pot and save it.
  23. 23Strain the liquid (stock) from the pot and save it.
  24. 24Strain the liquid (stock) from the pot and save it.
  25. 25Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes.
  26. 26Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes.
  27. 27Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes.
  28. 28Slowly add the stock while stirring to create a thick sauce.
  29. 29Slowly add the stock while stirring to create a thick sauce.
  30. 30Slowly add the stock while stirring to create a thick sauce.
  31. 31Add the remaining chopped parsley, grate in some nutmeg, and season with salt and black pepper.
  32. 32Add the remaining chopped parsley, grate in some nutmeg, and season with salt and black pepper.
  33. 33Add the remaining chopped parsley, grate in some nutmeg, and season with salt and black pepper.
  34. 34Combine the sauce and shredded beef.
  35. 35Combine the sauce and shredded beef.
  36. 36Combine the sauce and shredded beef.
  37. 37Cover and refrigerate until completely cool; this will probably take a few hours.
  38. 38Cover and refrigerate until completely cool; this will probably take a few hours.
  39. 39Cover and refrigerate until completely cool; this will probably take a few hours.
  40. 40Once ready, form the kroketten.
  41. 41Once ready, form the kroketten.
  42. 42Once ready, form the kroketten.
  43. 43Dredge the kroketten in flour, then beaten egg, and finally breadcrumbs.
  44. 44Dredge the kroketten in flour, then beaten egg, and finally breadcrumbs.
  45. 45Dredge the kroketten in flour, then beaten egg, and finally breadcrumbs.
  46. 46Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy, and piping hot.
  47. 47Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy, and piping hot.
  48. 48Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy, and piping hot.
  49. 49Slice open a soft white bread roll, add mustard, and place in the kroket.
  50. 50Slice open a soft white bread roll, add mustard, and place in the kroket.
  51. 51Slice open a soft white bread roll, add mustard, and place in the kroket.
  52. 52Enjoy immediately.
  53. 53Enjoy immediately.
  54. 54Enjoy immediately.

Ingredients

  • 1 kg Brasing beef (brisket, chuck roast, etc)
  • 1 kg Brasing beef (brisket, chuck roast, etc)
  • 1 kg Brasing beef (brisket, chuck roast, etc)
  • 1 large Carrots
  • 1 large Carrots
  • 1 large Carrots
  • 2 small Carrots
  • 2 small Carrots
  • 2 small Carrots
  • 2 Onions
  • 2 Onions
  • 2 Onions
  • 1 Leek
  • 1 Leek
  • 1 Leek
  • 4 Garlic cloves
  • 4 Garlic cloves
  • 4 Garlic cloves
  • sprigs Thyme
  • sprigs Thyme
  • sprigs Thyme
  • sprigs Rosemary
  • sprigs Rosemary
  • sprigs Rosemary
  • big handful Parsley
  • big handful Parsley
  • big handful Parsley
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 3 Bay leaves
  • 3 Bay leaves
  • 3 Bay leaves
  • 80 g Butter
  • 80 g Butter
  • 80 g Butter
  • 100 g Flour
  • 100 g Flour
  • 100 g Flour
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 100 g Breadcrumbs
  • 100 g Breadcrumbs
  • 100 g Breadcrumbs
  • Nutmeg
  • Nutmeg
  • Nutmeg
  • Black pepper
  • Black pepper
  • Black pepper
  • Salt
  • Salt
  • Salt
  • Water
  • Water
  • Water
  • Soft white bread roll
  • Soft white bread roll
  • Soft white bread roll
  • Mustard
  • Mustard
  • Mustard

Equipment

Dutch ovencartoucheovenpan

Tips

  • The ratio of sauce and shredded beef is up to you, go meaty or saucy.
  • Refrigerate the combined sauce and beef until completely cool, which will probably take a few hours.
  • For the sandwich, bonus points for Dutch mustard.