Serves 1
Directions
- 1Chunk the beef and vegetables, and peel the garlic cloves.
- 2In a Dutch oven, brown the meat.
- 3Then brown the vegetables.
- 4Combine the meat and vegetables, cover with water, add thyme, rosemary, half the parsley, and bay leaves.
- 5Season with salt and black pepper.
- 6Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
- 7Remove the beef from the pot and shred it.
- 8Strain the liquid (stock) from the pot and save it.
- 9Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes.
- 10Slowly add the stock while stirring to create a thick sauce.
- 11Add the remaining chopped parsley, grate in some nutmeg, and season with salt and black pepper.
- 12Combine the sauce and shredded beef.
- 13Cover and refrigerate until completely cool; this will probably take a few hours.
- 14Once ready, form the kroketten.
- 15Dredge the kroketten in flour, then beaten egg, and finally breadcrumbs.
- 16Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy, and piping hot.
- 17Slice open a soft white bread roll, add mustard, and place in the kroket.
- 18Enjoy immediately.
Ingredients
- 1 kg Brasing beef (brisket, chuck roast, etc)
- 1 large Carrots
- 2 small Carrots
- 2 Onions
- 1 Leek
- 4 Garlic cloves
- sprigs Thyme
- sprigs Rosemary
- big handful Parsley
- 2 Bay leaves
- 3 Bay leaves
- 80 g Butter
- 100 g Flour
- 2 Eggs
- 100 g Breadcrumbs
- Nutmeg
- Black pepper
- Salt
- Water
- Soft white bread roll
- 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.
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