Beef Croquettes
Beef croquettes made from a slow-cooked roast give you a crisp shell around a soft, savory filling. The roast cooks overnight in stock with bay leaves, and the strained broth then becomes a roux-thickened gravy that binds the shredded meat. Chilling firms that mixture so it rolls cleanly into balls. Leftover gravy goes on the plate, and the finished croquettes freeze well for later.
Instructions
Put the beef roast, beef stock, water, bouillon cubes, bay leaves, dried minced onion, Worcestershire sauce, pepper and salt in a slow cooker. Cook on low overnight, or until the meat starts to fall apart. You should end up with about 1 quart (1 liter) of broth.
Chill the broth in the fridge until the fat sets on the surface, then scoop the fat off and discard it.
Tear the meat apart with two forks. If you do not want big chunks in the finished croquettes, chop it in a food processor instead.
Melt the butter in a deep frying pan, stir in the ½ cup of flour, and cook to a light brown roux.
Slowly add the broth to the roux while stirring. The roux should take all of it and turn into a very thick sauce or gravy.
Season with salt and pepper to taste. Mix the shredded meat into the gravy, then pour into a bowl or container and chill for a couple of hours, or better, overnight.
Roll the chilled mixture into balls about 1 ½ inches in diameter. Coat each ball in flour, then beaten egg, then plain bread crumbs.
Deep fry in vegetable oil or shortening at 350°F (175°C) until golden brown. Serve hot with gravy, and mashed potatoes, rice or egg noodles if you like.
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