Homemade Dutch Beef Croquettes

Ingredients

• 500g (1.1 lb) beef chuck roast 500g (1.1 lb) beef chuck roast
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 60g (1/2 cup) all-purpose flour 60g (1/2 cup) all-purpose flour
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 3 eggs, beaten 3 eggs, beaten
• 200g (2 cups) breadcrumbs 200g (2 cups) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 26g (Sugars: 3g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef chuck roast in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the beef is tender and easily shreds.
2. 2.
   Remove the beef from the pot and shred it into fine pieces using two forks. Set aside.
3. 3.
   In a separate pan, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to cook off the raw flour taste.
5. 5.
   Gradually pour in the beef broth while stirring continuously to avoid lumps. Cook until the mixture thickens and becomes smooth.
6. 6.
   Add the shredded beef, nutmeg, Dijon mustard, Worcestershire sauce, salt, and pepper to the sauce. Stir well to combine and cook for an additional 5 minutes.
7. 7.
   Transfer the mixture to a shallow dish and refrigerate for at least 2 hours or until completely chilled and firm.
8. 8.
   Once chilled, shape the mixture into cylinders, approximately 7-8cm (3 inches) long and 2cm (1 inch) in diameter.
9. 9.
   Dip each croquette into the beaten eggs, then roll in breadcrumbs until evenly coated.
10. 10.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, approximately 4-5 minutes.
11. 11.
    Remove the croquettes from the oil and drain on a paper towel-lined plate.
12. 12.
    Serve the Rundvleeskroket hot and crispy with your favorite dipping sauce or as part of a Dutch meal.

Treat your ingredients with care...

• Beef chuck roast — Slow-cooking the beef ensures a tender and flavorful filling. If you prefer a leaner option, you can use beef sirloin instead.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds a warm and aromatic note to the croquettes.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• Make a double batch and freeze the uncooked croquettes for later use. Just thaw and fry when needed.
• Serve the croquettes with a side of mustard or mayonnaise for dipping.
• For a twist, you can add a small cube of cheese or a slice of ham in the center of each croquette before shaping and frying.
• If you prefer a lighter version, you can bake the croquettes in the oven instead of deep-frying them.
• Experiment with different seasonings and spices to customize the flavor of the filling.

Serving advice

Serve the Rundvleeskroket as a snack with a side of mustard or mayonnaise for dipping. They can also be enjoyed as part of a Dutch meal, accompanied by mashed potatoes, sautéed vegetables, and a hearty gravy.

Presentation advice

Arrange the golden-brown croquettes on a platter, garnished with fresh parsley or chives for a pop of color. Serve them piping hot to showcase their crispy exterior and creamy filling.