Rundvleeskroket

Rundvleeskroket (Dutch Beef Croquettes)

A classic Dutch snack-bar staple: a crisp, golden breaded log filled with a thick, creamy beef ragout. They take some patience but are deeply satisfying to make at home.

Prep

45 min

Cook

30 min

Total

75 min

Serves

8 croquettes

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) stewing beef (chuck or shoulder), trimmed of gristle
• •1 l (4 cups) water, for simmering
• •1 whole onion, peeled and halved
• •1 whole bay leaf
• •5 g (1 tsp) fine salt
• •50 g (3½ tbsp) unsalted butter
• •50 g (⅓ cup) all-purpose flour
• •150 ml (⅔ cup) whole milk, warm
• •30 g (2 tbsp) cornstarch, mixed with 60 ml / ¼ cup cold water
• •1 tsp Dijon mustard, optional, traditional in many recipes
• •0.5 g (¼ tsp) ground nutmeg
• •60 g (½ cup) all-purpose flour, for coating
• •2 whole large eggs, beaten with 2 tbsp milk for egg wash
• •120 g (2 cups) fine dry breadcrumbs, panko can be used for extra crunch
• •1 l (4 cups) neutral frying oil, peanut or sunflower; needed for deep-frying

Steps

1. 1 Place the beef in a heavy pot with the water, onion, bay leaf and salt. Bring to a gentle simmer, skimming any foam. Cover and cook on low for 2 hours, or until the beef pulls apart easily with a fork (internal temperature should reach at least 85°C / 185°F for well-done tenderness).
2. 2 Remove the beef, reserving 250 ml (1 cup) of the cooking liquid. Shred the meat finely by hand or chop it; set aside.
3. 3 In a separate saucepan, melt the butter over medium heat. Whisk in the 50 g flour and cook, stirring, for 2 minutes to form a pale roux; do not let it brown.
4. 4 Slowly whisk in the warm milk and the reserved cooking liquid. Bring to a simmer, whisking constantly, until thickened.
5. 5 Stir in the cornstarch slurry and simmer 1–2 minutes until the sauce is very thick and holds its shape on a spoon.
6. 6 Stir in the shredded beef, mustard and nutmeg. Season to taste. The mixture should be stiff enough to mound on a spoon; chill, covered, for at least 3 hours (preferably overnight) until completely cold and firm.
7. 7 Divide the chilled ragout into 8 equal portions (~90 g each). Using floured hands, shape each portion into a smooth log or short cylinder about 10 cm (4 in) long.
8. 8 Set up a breading station: flour in one bowl, egg wash in a second, and breadcrumbs in a third. Coat each croquette first in flour, then egg wash, then breadcrumbs. For a thicker crust, dip a second time in egg and breadcrumbs.
9. 9 Chill the breaded croquettes on a tray for at least 30 minutes to help the coating set.
10. 10 Heat 2–3 cm (about 1 in) of oil in a heavy pot to 180°C / 350°F. Fry 2–3 croquettes at a time, turning, for 3–4 minutes until deep golden and the center is piping hot (internal temperature should reach 75°C / 165°F).
11. 11 Drain on paper towels and serve hot, traditionally with mustard or with a soft white bun (broodje kroket) and a few fries on the side.