Classic Dutch Beef Croquettes
Thermomix recipe: Classic Dutch Beef Croquettes. Ready in 160 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 g beef stewing meat (e.g., chuck or brisket), cut into 3-4 cm cubes
- 1 small onion, peeled and quartered
- 1 clove garlic, peeled
- 20 g olive oil
- 500 g beef broth
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 60 g unsalted butter
- 60 g all-purpose flour
- 100 g full-fat milk
- 1/4 tsp freshly grated nutmeg
- 2 tbsp fresh parsley, chopped
- 100 g all-purpose flour (for breading)
- 2 large eggs, beaten (for breading)
- 150 g fine breadcrumbs (for breading)
- 1 L vegetable oil, for deep frying
- Mustard, for serving
Instructions
- Place onion and garlic in the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
- Add 20 g olive oil. Sauté 3 min / 120°C / Speed 1.
- Add beef cubes, 500 g beef broth, bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Cook 90 min / 100°C / Speed 1 (Reverse mode).
- Carefully remove the beef from the bowl using a slotted spoon and place it in a separate bowl. Shred the beef using two forks or by hand. Set aside. Strain the cooking broth through a fine-mesh sieve into a jug and set aside.
- Clean and dry the Thermomix bowl thoroughly.
- Add 60 g unsalted butter to the clean bowl. Melt 2 min / 100°C / Speed 2.
- Add 60 g all-purpose flour to the melted butter. Cook 3 min / 100°C / Speed 2 to make a roux.
- Gradually add the strained beef broth and 100 g full-fat milk through the lid opening onto the spinning blades. Cook 8 min / 95°C / Speed 3 (Reverse mode) until the mixture thickens into a very thick ragout. Pause and scrape down the sides and bottom of the bowl after 4 minutes, then continue cooking.
- Add the shredded beef, 1/4 tsp freshly grated nutmeg, and 2 tbsp chopped fresh parsley to the ragout in the bowl. Mix 30 sec / 90°C / Speed 2 (Reverse mode) until well combined.
- Transfer the ragout to a shallow dish, spread evenly, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Prepare three shallow dishes for breading: one with 100 g all-purpose flour, one with the 2 beaten eggs, and one with 150 g fine breadcrumbs.
- Using lightly floured hands, take portions of the chilled ragout (about 30-40g each) and shape them into cylindrical croquettes, approximately 6-7 cm long and 2-3 cm thick. You should get about 10-12 croquettes.
- Roll each croquette first in flour, then dip in beaten egg (ensuring full coverage), and finally roll generously in breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded croquettes on a plate and refrigerate for at least 30 minutes to set the coating.
- Heat 1 L vegetable oil in a deep fryer or large heavy-bottomed pot to 175°C. Fry the croquettes in batches for 4-6 minutes, or until golden brown and crispy. Do not overcrowd the fryer.
- Carefully remove the croquettes with a slotted spoon and drain on paper towels. Serve immediately with mustard.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.