Kroketten

Kroketten is our favorite Dutch recipe and a holiday staple that never fails to bring warmth and joy. The savory, rich beef flavours are just so good. Whether served as a snack or a side dish, kroketten are the ultimate comfort food. They embody the essence of Dutch cuisine and make every holiday meal just a little bit more special.

Ingredients:

• 1 kg beef chunks (blade steak is ideal)

• 1 leek, finely chopped

• 1 carrot, finely diced

• 1 potato, finely diced

• 6 celery stalks, finely diced

• 1 onion, finely diced

• 1 cup butter

• 1 cup flour

• 6 eggs

• 2-3 boxes panko bread crumbs

• 1 tbsp. dried parsley

• 1 tsp paprika

• 1 Knorr bouillon cube

• 4-5 cups low sodium beef broth

• 6 tbsp. coffee cream

• Salt and pepper to taste

THIS RECIPE MAKES 25-30 KROKETTEN

Instructions (day 1):

• Step 1: In a large pot, add your beef in batches and brown it on all sides.

• Step 2: Add your browned beef back to the large pot with your carrots, leek, celery, potato, onion, parsley, paprika, bouillon cube, salt, pepper and just enough broth to cover everything. Simmer all of this until the beef is fall-apart tender. This will take several hours (4-5 hours).

• Step 3: Separate the broth from the meat/veggie mixture using a strainer, ensuring you save the broth for the next step. You want 1-2 cups of broth left.

• Step 4: In a new deep pan, melt 1 cup of butter and add 1 cup of flour, stirring well. Slowly add your broth. Bring everything to a boil and once the broth is all incorporated, remove this mixture from the heat.

• Step 5: Combine your mixture created in steps 4 to your meat and vegetable mixture created in step 2. Ensure the meat and veggie mixture is minced up finely by stirring vigorously for a few minutes. It should look like a paste. Cover, and refrigerate this "roux" overnight.

Instructions (day 2):

• Step 1: In a bowl, whisk together 6 eggs and 6 tbsp. coffee cream.

• Step 2: Take a small handful of roux (the mixture refrigerated overnight) and gently dip it into this egg/cream mixture. Then, roll in panko bread crumbs, forming a log shape. NOTE: for a thicker batter you can repeat the egg wash and bread crumb step 2x per kroketten.

• Step 3: Set your kroketten on a baking tray as you complete them. Place your completed trays in kroketten in the freezer for 1 hour to firm up. Then, transfer them to large freezer bags to be frozen long-term.

• Step 4: To prepare the Kroketten for eating, remove them from the freezer an hour before cooking. Heat oil in a large pot to 350 degrees Fahrenheit. Deep fry the kroketten for 5-7 minutes or until golden brown.

• Step 5: Serve with dijon mustard and enjoy! We also enjoy eating it on a buttered piece of bread.

Here's what we listened to:

https://open.spotify.com/playlist/0hrRiwxZl0UZZMG2I32h89?si=8W0UsFIERk-Rz7P3A10M3w