Kroketten (Dutch Beef Ragout Croquettes)

Ragout

• 400 g Beef stew meat
• 500 ml Beef stock
• 250 ml Whole milk
• 80 g Unsalted butter
• 90 g Plain flour
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg

Coating and frying

• 2 Egg
• 60 g Plain flour
• 160 g Breadcrumbs
• 900 ml Sunflower oil

1. Put the beef and stock in a large pot and bring to a gentle simmer. Cook for 75 to 90 minutes until the beef is very tender and shreds easily. Lift the beef out, then simmer the cooking liquid briefly if needed so you have about 500 ml left.
2. Shred the beef finely, removing any tough bits. In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 2 to 3 minutes until it smells biscuity but has not browned. Gradually whisk in the hot stock, then the milk, and cook for 6 to 8 minutes, stirring constantly, until you have a very thick ragout that pulls away from the pan.
3. Stir in the shredded beef, salt, pepper and nutmeg. Spread the mixture on a tray in an even layer and cool to room temperature. Cover and chill until completely firm, at least 90 minutes.
4. Set up a breading line: flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. With lightly floured hands, divide and shape the chilled ragout into 8 croquettes. Coat each one in flour, then egg, then breadcrumbs, pressing gently so the coating adheres.
5. Heat the sunflower oil to 175°C (350°F). Fry the croquettes in batches for 3 to 4 minutes, turning as needed, until deep golden and crisp. Drain briefly, then serve hot.

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