RCI-SN.002.0014.001
Beef Croquettes
Beef
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- beef roast3-4 lb
- beef stock2 cans
- water2 cups
- beef bouillon cubes4 small
- bay leaves4 unit
- some dried minced onion1 unit
- some Worcestershire sauce1 unit
- pepper and salt to taste1 unit
- stick of butter1 unit
- all purpose flour½ cup
- additional flour1 unitfor dredging
- eggs2 unit
- Bread crumbs1 unitfor dredging
- Vegetable oil or shortening1 unitfor deep frying
Method
1
Add the first set of ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart.
2
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.
3
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.
4
In a deep frying pan, prepare a light brown roux with the butter and flour.
5
While stirring the roux, slowly start adding the broth. It should accept all the broth to make a real thick sauce.
6
Season with salt & pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
7
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.
8
Deep fry in 350 °F vegetable oil or shortening until golden brown.
9
Serve hot with the sauce.