The Tastiest Croquettes have a delicious soft beef filling with a crispy breaded exterior. Baked golden brown in the deep fryer. And why should you make them yourself? Because these are the tastiest croquettes. The filling is well filled with lots of beef and the taste is just right. A delicious recipe
salt to taste. If the stock is already salted add ⅛ teaspoon. If the stock is unsalted, add 1 teaspoon.
1teaspoon dried thyme
1 ¼pound beefcooked, see tips*, cut into small cubes or pulled apart with two forks
2cups bread crumbs
3egg whites beaten, egg yolk discarded
1gallonsunflower oil or other vegetable oil
Ingredients you need per step are listed below the step in Italic
Melt the butter in a saucepan over medium heat and add the onion. Cook until onion is translucent (about 3 minutes).
4 tablespoons Butter, 1 onion
Add the flour all at once and cook, stirring, for two minutes.
4 tablespoons flour
Dilute with the beef stock while mixing with a whisk. This way you get a nice roux without lumps.
2 ¼ cup beef stock
Turn off the heat and dissolve the gelatin in the ragout.
1 teaspoon gelatin powder
Season with salt, pepper, nutmeg, and thyme.
⅛ teaspoon ground black pepper, salt, 1 teaspoon dried thyme, ½ teaspoon nutmeg
Add the meat and mix everything well. Spoon the meat onto a plate (or baking sheet) and spread it out in one layer as much as possible. Cover with plastic wrap and let cool in the fridge.
1 ¼ pound beef
Shape the filling into a bar about 4 inches (10 cm) long and 1 inch (3 cm) thick.
Fill a deep plate with bread crumbs, egg whites, and flour.
2 cups bread crumbs, 3 egg whites, 1 cup flour
Roll it in the bread crumbs, then in the flour.
Dip through the egg white and again through the breadcrumbs.
Bake the croquettes for 4 minutes at 350 °F (180 °C) in the deep fryer.
1 gallon sunflower oil
1. - Beef poulet (soup meat)For this recipe, you need cooked beef. Add to the meat 4 ½ cups (1 liter) of cold water, with an onion, parsley, bay leaf, and bring to a boil. 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. (Note: always start with cold water otherwise the beef will become tough).2. - BrothUse beef stock to make the thick ragout. If it is unsalted, add 1 teaspoon of salt to the stock. You can use the stock that you have leftover when the beef is done. If you have leftover soup meat, you can also make stock from a cube.3. - BreadcrumbsUse breadcrumbs or finely crumbled toasted bread.4. - HerbsPepper, salt, nutmeg, and thyme. This will flavor the ragout. Taste the ragout before mixing it with the meat. Use a clean spoon for this (otherwise the binding of the ragout will deteriorate).5.- GelatinUse to bind the ragout, so that it becomes thick and you can shape it into long bars.6. - StorageYou can store the croquettes unfried in the following ways:
Fridge - Covered for 2 days
Frozen - Store the croquettes in a freezer box or bag. This way they stay good for up to 2 months. TIP: to easily get the right amount from the storage after freezing, first freeze them separately on a baking tray and then pack them in a box or bag. Let them thaw for 2 hours before frying.
7.- Nutritional valueThe nutritional values shown are of an unfried croquette.