Difference between revisions of "Beef Croquettes"
RealRecipes (talk | contribs) m (moved Cookbook:Beef Croquettes to Beef Croquettes: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Beef|Beef]] |
==Ingredients== | ==Ingredients== | ||
;For the beef and broth | ;For the beef and broth | ||
*3-4 lb. [[cookbook:beef|beef]] roast | *3-4 lb. [[cookbook:beef|beef]] roast | ||
| − | *2 cans beef [[ | + | *2 cans beef [[Stock|stock]] |
*2 cups [[cookbook:water|water]] | *2 cups [[cookbook:water|water]] | ||
| − | *4 small beef [[ | + | *4 small beef [[Bouillon Cube|bouillon cubes]] |
| − | *4 [[ | + | *4 [[Bay Leaf|bay leaves]] |
*some dried minced [[cookbook:onion|onion]] | *some dried minced [[cookbook:onion|onion]] | ||
| − | *some [[ | + | *some [[Worcestershire Sauce|Worcestershire sauce]] |
*[[cookbook:pepper|pepper]] and [[cookbook:salt|salt]] to taste | *[[cookbook:pepper|pepper]] and [[cookbook:salt|salt]] to taste | ||
;For the roux | ;For the roux | ||
| − | *1 stick of [[ | + | *1 stick of [[butter|butter]] |
| − | *½ cup [[ | + | *½ cup [[Flour|all purpose flour]] |
;For the final assembly | ;For the final assembly | ||
*additional [[cookbook:flour|flour]], for dredging | *additional [[cookbook:flour|flour]], for dredging | ||
*2 [[cookbook:egg|egg]]s | *2 [[cookbook:egg|egg]]s | ||
| − | *[[ | + | *[[Bread Crumb|Bread crumbs]], for dredging |
| − | *[[ | + | *[[Vegetable oil|Vegetable oil]] or [[shortening|shortening]], for [[Deep Fat Frying|deep frying]] |
==Procedure== | ==Procedure== | ||
# Add the first set of ingredients to a [[cookbook:Slow Cooker|slow cooker]]. Cook overnight on low, or until the meat starts to fall apart. | # Add the first set of ingredients to a [[cookbook: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 [[ | + | #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. |
| − | #In a deep [[ | + | #In a deep [[Frying Pan|frying pan]], prepare a light brown [[roux|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. | #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. | #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. | #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 Fat Frying|Deep fry]] in 350 °F vegetable oil or shortening until golden brown. |
#Serve hot with the sauce. | #Serve hot with the sauce. | ||
Revision as of 17:23, 5 April 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.
