Cookbook:Beef Croquettes

Beef Croquettes
CategoryMeat recipes

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Beef and broth




Final assembly



  1. Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
  2. Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
  3. In a deep frying pan, prepare a light brown roux with the butter and flour.
  4. While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
  5. Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
  6. Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
  7. Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
  8. Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.

Notes, tips, and variations

  • Instead of balls, you can roll "cigars", about 4 inches (10 cm) long and 1¼ inch (3 cm) in diameter.
  • Croquettes can be prepared ahead of time and frozen in a freezer zipper bag. When ready to continue, they may be added to the heated oil without being defrosted.