Dutch
Kroket
A classic Dutch kroket has a crisp breadcrumb shell around a thick, savoury beef ragout. Serve it hot with sharp mustard, just as you would at a snackbar or on a soft white broodje.
Ingredients
- Beef shin or chuck, in one piece220g
- Water600ml
- Small onion, halved1
- Bay leaf1
- Black peppercorns6
- Unsalted butter35g
- Plain flour40g
- Beef cooking stock, strained250ml
- Leaf gelatine1 sheet
- Dijon or Zaanse mustard1 tsp, plus extra to serve
- Fresh parsley, finely chopped1 tbsp
- Ground nutmeg1 pinch
- Fine saltto taste
- White pepperto taste
- Plain flour, for coating40g
- Egg1, beaten
- Fine dry breadcrumbs or paneermeel90g
- Neutral oil, for deep-frying750ml
- Soft white rolls, optional2
Method
- Put the beef, water, onion, bay leaf, and peppercorns in a small pan, bring to a gentle simmer, and cook covered for about 2 hours until the meat is very tender.
- Lift out the beef, strain the stock, and reserve 250ml of the stock for the ragout.
- Shred the beef very finely with two forks, removing any sinew or fat.
- Soak the gelatine sheet in cold water for 5 minutes.
- Melt the butter in a saucepan over medium heat, add 40g flour, and cook the roux for 3 minutes while stirring, without letting it brown.
- Gradually whisk in the reserved warm beef stock until you have a very thick, smooth ragout.
- Squeeze the soaked gelatine dry and stir it into the hot ragout until dissolved.
- Stir in the shredded beef, mustard, parsley, nutmeg, salt, and white pepper, then cook for 2 minutes until the mixture is thick enough to pull away from the pan.
- Spread the ragout in a shallow dish, cover the surface, and chill overnight until completely firm.
- Divide the chilled ragout into 4 equal portions and roll each into a cylinder about 8 cm long.
- Coat each cylinder lightly in flour, dip in beaten egg, and roll in breadcrumbs.
- For a sturdy Dutch kroket crust, dip each breaded cylinder again in egg and roll once more in breadcrumbs.
- Chill the breaded kroketten for 30 minutes to set the coating.
- Heat the oil to 180°C in a deep pan or fryer.
- Fry the kroketten in batches for 3 to 4 minutes until deep golden brown and crisp.
- Drain on kitchen paper and serve immediately with mustard, or tucked into soft white rolls with mustard.
Common questions
Can I substitute the beef shin with another cut for kroket?
Yes. Chuck is the best easy substitute because it becomes tender and shreds well. Brisket also works. Avoid lean quick-cooking cuts; they can turn dry and won’t give the rich, sticky ragout texture kroket needs.
How long does kroket take from start to finish?
Plan on about 3 to 3.5 hours total. The beef simmering takes around 2 hours, then cooling the ragout enough to shape it takes at least several hours, often overnight, before breading and frying.
What are the most common mistakes when making Dutch kroket?
The biggest mistakes are undercooking the roux, adding stock too fast and getting lumps, and not chilling the filling long enough. Also, don’t let the ragout be too loose or the kroket will leak during frying.
How should I store the filling or finished kroket?
Store the chilled ragout covered in the fridge for up to 2 days before shaping, or freeze it for longer. Finished breaded kroket can be frozen raw on a tray, then bagged and fried from frozen when needed.
What’s the best way to serve kroket?
Serve hot and crisp with mustard on the side, usually in a soft white roll or with bread. They’re also good with fries and a simple salad. Fry until deep golden so the coating stays crunchy and the center stays creamy.