Dutch beef croquettes (Printable)

Golden croquettes with tender beef ragout inside and a crispy breadcrumb crust.

# What You'll Need:

→ Beef Filling

01 - 8.8 oz stewing beef (chuck), diced
02 - 2 cups beef broth
03 - 1 bay leaf
04 - 1 small onion, finely chopped
05 - 1 tbsp unsalted butter
06 - Salt and pepper to taste

→ Roux & Creamed Filling

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2/3 cup whole milk
10 - 1 tbsp fresh parsley, chopped (optional)
11 - 1/2 tsp ground nutmeg

→ Coating

12 - 2 large eggs
13 - 3/4 cup all-purpose flour
14 - 1 1/3 cup fine dry breadcrumbs (Panko or Dutch paneermeel preferred)

→ For Frying

15 - Neutral oil (sunflower or canola), for deep-frying

# Method:

01 - Combine beef, beef broth, bay leaf, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for about 1 hour until beef is very tender. Remove beef and shred finely; discard bay leaf. Reserve 3/4 cup of cooking liquid.
02 - Melt 1 tbsp butter in a skillet and sauté onion until soft and translucent, approximately 3 minutes. Add shredded beef, stir to combine, and season with pepper and additional salt if needed.
03 - In a clean saucepan, melt 3 tbsp butter. Stir in 3 tbsp flour and cook over low heat for 2 minutes, stirring constantly. Gradually whisk in reserved beef broth and milk until mixture is smooth and thickened.
04 - Add beef-onion mixture, nutmeg, and parsley (if using) to the roux. Mix thoroughly to form a thick, creamy ragout. Adjust seasoning to taste. Spread filling in a shallow dish, cover, and refrigerate for at least 1 hour until firm.
05 - Form chilled filling into 10 cylinder-shaped croquettes, approximately 3 inches long each.
06 - Set up shallow bowls with flour, beaten eggs, and breadcrumbs separately. Roll each croquette first in flour, then dip in egg, and coat thoroughly in breadcrumbs. For extra crispiness, repeat dipping in egg and breadcrumbs once more.
07 - Heat oil in a deep fryer or heavy pot to 350°F (180°C). Fry croquettes in batches for 3 to 4 minutes until golden brown. Drain on paper towels.
08 - Serve hot, ideally accompanied by mustard for dipping.

# Expert Advice:

01 -
  • The contrast of crispy-outside, creamy-inside hits different when you've made it yourself and can control every layer.
  • Beef ragout filling tastes like it took hours, but the entire project fits neatly into an afternoon.
  • These freeze beautifully before frying, so you can go from freezer to golden-brown in minutes on a chaotic weeknight.
02 -
  • Don't skip the chilling step—warm filling won't hold its shape when you bread it, and you'll end up with a flat mess instead of a crispy croquette.
  • The oil temperature is non-negotiable; a thermometer is cheaper than ruined croquettes.
  • If your filling is too thin, your roux ratio was off; thicker is always better because you can't make it thinner once it's cold, but you can always add more milk next time.
03 -
  • Double-breading (egg and crumbs twice) gives you that restaurant-quality crunch that makes people ask for your secret.
  • If you're frying multiple batches, skim out any crumbs from the oil between batches so they don't burn and bitter the oil.
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