Description
A savoury snack that is crispy on the outside and creamy on the inside.
Ingredients
Scale
- 200 g beef/400 g beef with bone
Stock
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1/2 leek
- 2 sprigs of parsley
- 1 sprig of thyme
- 1 bay leave
- a small bit of mace
- 5 pepper corns, slightly crushed
- 1 tsp salt
Sauce
- 35 g butter
- 35 g flour
- 1 tsp lemon juice
- 2 tbsp cream
- 1/2 tbsp parsley, chopped
- 1 egg yolk
breading and cooking
- 1 egg
- dried breadcrumbs
- oil for deepfrying
Instructions
- Wash the vegetables, cut in large chunks.
- Place in a cooking pan together with the herbs and spices, lay the meat on top.
- Add water until just covered.
- Bring to the boil and leave to simmer until the meat is cooked and tender (depends on the cut of meat).
- Take the meat out, slice in cubes of 0,5 cm (discard any tough, sinewy or very fatty bits).
- Sieve the stock and set aside 200 ml. The rest will not be used. For a stronger flavour, reduce down the stock before measuring the 200 ml.
- Melt the butter in a sauce pot.
- Add the flour, mix well, and cook for about 1 minute.
- Add the measured stock gradually while stirring to form a smooth and thick sauce.
- Leave to cook on low heat for 2 minutes, then take off the heat.
- Add the lemon juice, cream, parsley and egg yolk, mix them through the sauce.
- Taste and season with salt and pepper if necessary.
- Add the cubes of meat, mix them through.
- Pour the sauce into a deep plate that you rinsed with water.
- Cover with cling film and leave to cool in the fridge (takes about an hour).
- Whisk the egg together with a little water in a deep plate. Pour the dried breadcrumbs on another plate.
- Slice the cooled croquette mix in 4 equal parts (8 if you want mini-croquettes).
- Place a part on top of the bread crumbs and form into a cylinder/croquette form (the breadcrumbs will prevent the mix from sticking).
- Place the croquette in the egg mixture, cover completely.
- Then place again on the breadcrumbs, cover completely with crumbs. Pat the croquette so that the breadcrumbs are attached well.
- Do the same with the other three portions.
- Heat the oil to 200C.
- Place a croquette (or more, depending on the size of your fryer) in the fryer and bake for about 2 minutes, or until the crust is brown.
- Serve immediately.
Notes
Use a cut of beef that is suitable for making stock. You can use veal instead of beef. You can use leftover meat (180 g); in that case you can use a ready made stock instead of the stock you make in the recipe.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Main