Broodje Kroket

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium saucepan over medium heat, melt the butter.

   Ongeveer 2 min

2. 2

   Add the minced yellow onion and sauté until softened and translucent, about 5 minutes.

   Ongeveer 5 min

3. 3

   Stir in the all-purpose flour from the ragout group and cook for 2 minutes to form a roux.

   Ongeveer 2 min

   Tip van de kok: Constantly stirring prevents the flour from burning.

4. 4

   Gradually whisk in the warm beef broth and warm milk until the mixture is smooth.

   Ongeveer 3 min

   Tip van de kok: Adding warm liquid to the warm roux helps prevent lumps.

5. 5

   Bring the mixture to a simmer and cook, stirring frequently, until it becomes a very thick paste, about 10 minutes.

   Ongeveer 10 min

6. 6

   Remove from heat and stir in the shredded beef, bloomed gelatin, ground nutmeg, black pepper, salt, and fresh parsley until well combined.

   Ongeveer 3 min

7. 7

   Spread the ragout mixture in a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours or until completely firm.

   Ongeveer 3 uur

   Tip van de kok: Chilling overnight is even better for easier handling.

8. 8

   Once firm, divide the cold ragout into four equal portions and shape each into a log about 10cm (4 inches) long.

   Ongeveer 10 min

   Tip van de kok: Lightly flour your hands to prevent sticking.

9. 9

   Set up a breading station with three shallow dishes: one with the breading flour, one with the beaten eggs, and one with the breadcrumbs.

   Ongeveer 5 min

10. 10

    Coat each ragout log first in flour, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated.

    Ongeveer 10 min

    Tip van de kok: Use one hand for dry ingredients and the other for wet to keep your fingers from getting caked.

11. 11

    In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).

    Ongeveer 10 min

    Tip van de kok: Use a thermometer for accuracy. If you don't have one, a small piece of bread should turn golden brown in about 30 seconds.

12. 12

    Carefully fry the kroketten in batches of two for 4-5 minutes, or until deep golden brown and crispy.

    Ongeveer 10 min

    Tip van de kok: Do not overcrowd the pot, as this will lower the oil temperature.

13. 13

    Remove the fried kroketten with a slotted spoon and drain them on a wire rack.

    Ongeveer 2 min

14. 14

    To serve, slice the soft white rolls open, spread with mustard, and place a hot kroket inside each.

    Ongeveer 3 min