Difference between revisions of "Beef Croquettes"
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==Ingredients== | ==Ingredients== | ||
;For the beef and broth | ;For the beef and broth | ||
| − | *3-4 lb. [[ | + | *3-4 lb. [[beef|beef]] roast |
*2 cans beef [[Stock|stock]] | *2 cans beef [[Stock|stock]] | ||
| − | *2 cups [[ | + | *2 cups [[water|water]] |
*4 small beef [[Bouillon Cube|bouillon cubes]] | *4 small beef [[Bouillon Cube|bouillon cubes]] | ||
*4 [[Bay Leaf|bay leaves]] | *4 [[Bay Leaf|bay leaves]] | ||
| − | *some dried minced [[ | + | *some dried minced [[onion|onion]] |
*some [[Worcestershire Sauce|Worcestershire sauce]] | *some [[Worcestershire Sauce|Worcestershire sauce]] | ||
| − | *[[ | + | *[[pepper|pepper]] and [[salt|salt]] to taste |
;For the roux | ;For the roux | ||
| Line 17: | Line 17: | ||
;For the final assembly | ;For the final assembly | ||
| − | *additional [[ | + | *additional [[flour|flour]], for dredging |
| − | *2 [[ | + | *2 [[egg|egg]]s |
*[[Bread Crumb|Bread crumbs]], for dredging | *[[Bread Crumb|Bread crumbs]], for dredging | ||
*[[Vegetable oil|Vegetable oil]] or [[shortening|shortening]], for [[Deep Fat Frying|deep frying]] | *[[Vegetable oil|Vegetable oil]] or [[shortening|shortening]], for [[Deep Fat Frying|deep frying]] | ||
==Procedure== | ==Procedure== | ||
| − | # Add the first set of ingredients to a [[ | + | # Add the first set of ingredients to a [[Slow Cooker|slow cooker]]. Cook overnight on low, or until the meat starts to fall apart. |
#This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat. | #This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat. | ||
#Use 2 forks to tear apart the meat. You can use a [[Food Processor|food processor]] if you don't want big chunks of meat in the final product. | #Use 2 forks to tear apart the meat. You can use a [[Food Processor|food processor]] if you don't want big chunks of meat in the final product. | ||
Latest revision as of 14:31, 10 May 2012
| Beef
Ingredients
- For the beef and broth
- 3-4 lb. beef roast
- 2 cans beef stock
- 2 cups water
- 4 small beef bouillon cubes
- 4 bay leaves
- some dried minced onion
- some Worcestershire sauce
- pepper and salt to taste
- For the roux
- 1 stick of butter
- ½ cup all purpose flour
- For the final assembly
- additional flour, for dredging
- 2 eggs
- Bread crumbs, for dredging
- Vegetable oil or shortening, for deep frying
Procedure
- Add the first set of ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart.
- This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
- Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
- In a deep frying pan, prepare a light brown roux with the butter and flour.
- While stirring the roux, slowly start adding the broth. It should accept all the broth to make a real thick sauce.
- Season with salt & pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
- Prepare 3 stations, one deep plate with flour, one with 2 beaten eggs, one with plain bread crumbs. Start rolling the meat into small balls, about 1 1/2 in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
- Deep fry in 350 °F vegetable oil or shortening until golden brown.
- Serve hot with the sauce.
Notes, tips, and variations
- Instead of balls, you can roll "cigars", about 4 inches long and about 1-1/4" in diameter.
- Croquettes can be prepared ahead of time and frozen in a freezer zipper bag. When ready to continue, they may be added to the heated oil without being defrosted.
