Broodje Kroket (Dutch Beef Croquette Sandwich)

Ingredients

• 1 lb beef chuck, cut into large chunks
• 3 cups beef stock
• 1 onion, quartered
• 2 bay leaves
• 4 tbsp butter
• 1/3 cup all-purpose flour, plus 1 cup for dredging
• 1 tsp ground nutmeg
• 2 tsp unflavored gelatin powder
• 2 tbsp chopped parsley
• Salt and black pepper, to taste
• 3 large eggs, beaten
• 2 cups fine dry breadcrumbs
• Vegetable oil, for deep-frying
• 6 soft white sandwich buns
• Dijon or yellow mustard, to serve

Before you cook

• Cut the beef chuck into large chunks.
• Quarter the onion.
• Beat the eggs in a shallow bowl and set up a second bowl of flour and a third of breadcrumbs for dredging.

Steps

1. Place the beef, beef stock, onion and bay leaves in a pot.
2. Bring the pot to a simmer, cover, and cook on low heat for 1.5 hours until the beef is very tender.
3. Lift the beef out and shred it finely with two forks, discarding the onion and bay leaves.
4. Strain the broth and measure out 2 cups, reserving the rest for another use.
5. Melt the butter in a clean pot over medium heat.
6. Whisk in the 1/3 cup flour and cook for 2 minutes, stirring constantly, to form a roux.
7. Gradually whisk in the 2 cups of reserved broth, stirring until smooth.
8. Simmer the sauce, stirring often, for 10 minutes until very thick and it pulls away from the sides of the pot in a mass.
9. Sprinkle the gelatin powder over 2 tablespoons of cold water, let it bloom for 2 minutes, then stir it into the hot sauce until dissolved.
10. Fold the shredded beef, nutmeg and parsley into the thick sauce.
11. Season with salt and pepper.
12. Spread the mixture into a shallow dish and smooth the top.
13. Cover and refrigerate for at least 3 hours, or until completely firm.
14. Divide the chilled ragout into 6 portions and roll each into a short log about 4 inches long.
15. Roll each log in flour, then dip in the beaten egg, then coat thoroughly in breadcrumbs, pressing the crumbs on firmly.
16. Repeat the egg and breadcrumb coating on each log for a thicker double crust.
17. Heat 3 inches of vegetable oil in a deep pot to 350°F.
18. Fry the croquettes in batches for 3 to 4 minutes, turning occasionally, until deep golden brown.
19. Lift the croquettes onto paper towels to drain briefly.
20. Split each bun and spread with mustard.
21. Tuck a hot croquette into each bun and serve immediately.