Second time I made ‘kroketten’, or fried meatragú. Deeeelicious with mustard.
I’ve made beefstock and pulled beef from scratch, gently boiling beefshanks and extra bones in 1 liter water with an onion, carrots, celeriac, two bay leaves, salt and pepper. Bring to a boil, simmer for 2.5hr, and reduce liquid. After about three hours, cool, and split the meat to shreds. I’ve kept the carrots, diced them and added them to the kroket mixture. Did the same with the bone marrow, creating an extremely rich kroket filling. I kept the fat from the broth to start the ragú.
For about 20 kroketten.
100g butter, or butter mixed with lard
1 finely chopped onion
shreds of beef
Salt and pepper
1tbsp parsley, freshly chopped
I’ve added the onion, carrot and bonemarrow from the stock.
For the outside layer:
2 eggs, mixed
Two plates of breadcrumbs
Heat butter, sauteé onions until golden. Add flour to make the roux, stir for a few minutes. Mix in the stock, the meat, nutmeg, salt and pepper and parsley. Cool down thoroughly.
Form balls, and roll ‘m into kroket-shaped cilinders. Roll in the breadcrumbs, then in the eggmixture and finally another layer of breadcrumbs. Another coolling period is needed, or refrigerate them at this stage.
Heat oil for frying up to 180 degrees. Fry for 4-5 minutes until golden brown.
As said eat with mustard, or mayonaisse.