The Dutch Beef Kroket
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- Опубліковано 1 кві 2018
- You can find the written step by step version (with images) here on my website: www.thegourmetgambit.com/reci...
A Three Centuries Old Delicatessen:
The meat croquette is probably originally from France. In a cookbook from 1705 “Le cuisinier royal et bourgeois”, (first edition 1691) written by François Massialot (the cook of Louis XIV), there is already a recipe for croquets. Culinary expert Johannes van Dam regarded this as the oldest recipe. This first croquet had the size of an egg. The filling was prepared without béchamel sauce, but breaded, and then fried in lard. The same filling was also packed and fried in dough, just like rissoles. In that form, the dish has existed since Roman times.
The oldest Dutch recipes of croquettes date from 1830 (private collection Johannes van Dam). The oldest known Dutch recipe that appeared in printed form is from the cook of King Willem I in an appendix to the reissue of 1851 of the cookbook "Modern Cookery" by Maria Haezebroeck.
A Tasty Beef Ragout in a Crunchy Dress
Ingredients for about 18 big kroket’s
3.5kg beef (lower plate, short rib or other cheap parts), 3 celery stalks, 2 big carrots, 1 big onion, 1 garlic bulb, 1 leek, 1 fennel, 1 bunch of parsley, 5 bay leaves, ½ tbsp cloves, 1 tbsp black peppercorns, 4 sprigs of thyme, 2 nutmegs, 3 sprigs of rosemary, 2 tbsp course sea salt, 250gr butter, 250gr wheat flour, salt and pepper, vegetable oil for deep frying
Coating:
2 cups of breadcrumbs (fine), 2 cups of breadcrumbs (medium), 5 to 6 eggs
Photography: Wessel Woortman
Video montage: Wessel Woortman
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Short rib is excellent meat. We have a saying in England, 'The sweetest meat is closest the bone.' , and what an excellent way to serve it up! These kroketten are fabulous Wess. Good for freezing and for air frying too I would guess. Quality! 👍😋
That's a saying i absolutely agree with. The dutch always buy them frozen in the supermarkets. thanks for your support Pete!
Lekker, goed uitgelegd
Thank you! I had my first taste of dutch croquettes and bitterballen from snack bars in the Netherlands. It's pretty good stuff especially when dipped in mustard. Thanks for the recipe.
They are still one of my favourite snacks, thanks for dropping by Rico!
This looks so awesome and we love these at our home (my wife is from Latvia). Hope you can drop by again soon and check out more of what we do. Cheers and all the best
I will! thank you so much.
Thank you for this great video. I love kroketten and had never seen how they were made before. Can't wait to give it a go, thanks for the recipe. Groetjes Lousanne
This is the old style recipe, you can use shortcuts if you like, Groetjes uit Frankrijk!
Absolutely beautiful approach to food, thank you for this.
Watching you make thatv roux, I started wondering whatvwoukd work with a cajun mahogany roux. But that is for a later day after I wirk through your recipes and approach.
God bless
Thanks for the kind comment Timothy, Cajun mahogany could be a great flavor but i would still use beef or veal.
Niks daar Frans croquette is Nederlands! :) Was great finding this recipe. I loved it when I was in Holland just eating it with mustard in a bun. Thank you for the recipe. Cheers everyone
Thank you very much my friend
I have watched a dozen croqettes recipes. This is the very first one that actually has flavor cooked in. Most are so bland! i'll be making thi one.
Looks so good!! :)
Thank you so much!
Wow yummy yummy please I need some
Haha! thank you so much!
Woow it's nice and yumm
Thank you so much!
wow nice and yummy
Thank you very much!
Great!
Thanks!
Looks tasty. I've never had anything like it in my life though. I'll need to look out for them if I ever get to that part of the world.
That part of the world is not so far away if you are a good swimmer.
Thanks for dropping by Colin!
I'm not the greatest swimmer in the world, but I am sure I can make it there if I can get my hands on a little sailing boat, I was a fairly keen sailor in my youth. :)
Cool recipe. Never heard of it. I need to go to the Netherlands :)
The consume 300 millions per year in Holland. thanks for your support Lars!
Wow, thats alot lol
Wow
Thanks and have a great week!
Yes!!!
Thanks and have a great day!
So many amazing flavors in that pot! Just curious, where/how did you learn to cook like this? Any professional experience?
Only a hobby. but i opened a restaurant in France when i was 50 (2009), and closed 2 years after. Professional cooking is not my thing. i didn't cook for 4 years after. Thanks for your support!
some proper care put in these,
not your average deep-frozen ones
i love a lot of condiments, but if you were to ask me what is my favorite, the answer would be mustard, i have a weak spot for those very strong flat dijon ones, the the point of turnign greyish
the kind that you start feeling up the nose abit, as if it were menthol in effect, but not in taste, love that with some old cheese, bitterballen or krokketten.
especially with old gouda cheese, i like mayo on young cheese, but i think it's a sin to put mayo on it instead of mustard, ruins the cheese for me, age makes the cheese stronger but also sweeter, the mayo oversaturates it, espiecally the dutch ones with sugar in it, you want some of that vinegary/punchy goodness too, rater than the creamyness being the be-all-end-all.
but that's how i see it