Dutch kroket machines inject ragout filling at 180°C in 0.3 seconds—too slow and the breadcrumb shell explodes.
Broodje Kroket
Indulge in a delightful Dutch treat with our Broodje Kroket! This irresistible sandwich features a perfectly crispy exterior enveloping a rich and savory meat filling. With a touch of Dijon mustard and fresh bread, this classic comfort food is sure to satisfy your cravings in every bite!
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 large or 2 small Carrots
- 4 cloves Garlic
- 1 Leek
- 2 Onions
- A big handful Parsley
- Water
🥩Meat & Seafood(1)
- 1 kg Brasing beef (brisket, chuck roast, etc) (2.21 lbs)
🥛Dairy & Eggs(2)
- 80g Butter (5.6 tbsp)
- 2+ Eggs
🫙Pantry Staples(2)
- ~100g Breadcrumbs (3.53 oz)
- 100g + more for breading Flour (0.8 cup)
🧂Spices & Seasonings(6)
- 2 to 3 Bay leaves
- Black pepper
- Nutmeg
- A few sprigs Rosemary
- Salt
- A few sprigs Thyme
👨🍳 Instructions
- 1
Prep - chunk the beef & veg, peel the garlic cloves.
- 2
Braise - In a Dutch oven (or similar) brown the meat, then the veg, then combine, cover with water, add thyme, rosemary, half the parsley and bay leaves. Season with salt and black pepper. Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
- 3
Shred - Remove the beef from the pot and shred, strain the liquid (stock) from the pot and save.
- 4
Sauce - Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes. Slowly add the stock while stirring to create a thick sauce. Add the remaining parsley (chopped), grate in some nutmeg and season with salt and black pepper.
- 5
Kroketten - Combine the sauce and shredded beef, the ratio is up to you, go meaty or saucy. Cover and refrigerate until completely cool, this will probably take a few hours. Once ready, form the kroketten then dredge in flour, then beaten egg, and finally breadcrumbs. Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy and piping hot.
- 6
Construct - Slice open a soft white bread roll, add mustard (bonus points for dutch mustard) and place in the kroket. Enjoy immediately.
💡 Pro Tips
- ✓Chill your kroket mixture for at least 4 hours or overnight - the roux needs to set to 40°F internal temperature so it holds its shape during breading and doesn't leak during frying.timing40°F internal temperature
- ✓Cook your roux for exactly 2 minutes at medium heat to eliminate raw flour taste while maintaining thickening power - overcooking breaks down the starch molecules and reduces binding strength by 30%.technique2 minutes
- ✓Maintain oil temperature at precisely 350°F (175°C) for kroketten - lower temps cause oil absorption and sogginess, while higher temps create a barrier that prevents the frozen center from heating through.equipment350°F
- ✓Use a 2:1 ratio of shredded beef to thick roux sauce for optimal structural integrity - too much sauce makes kroketten that burst during frying, too little creates dry, crumbly filling.ingredient2:1 ratio
- ✓Double-bread your kroketten by dipping in egg wash twice with breadcrumbs between each coating - this creates a moisture barrier that prevents the filling from leaking at the 212°F steam point.technique212°F steam point
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Dutch kroket machines inject ragout filling at 180°C in 0.3 seconds—too slow and the breadcrumb shell explodes.
Broodje Kroket
Indulge in a delightful Dutch treat with our Broodje Kroket! This irresistible sandwich features a perfectly crispy exterior enveloping a rich and savory meat filling. With a touch of Dijon mustard and fresh bread, this classic comfort food is sure to satisfy your cravings in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 large or 2 small Carrots
- 4 cloves Garlic
- 1 Leek
- 2 Onions
- A big handful Parsley
- Water
🥩Meat & Seafood(1)
- 1 kg Brasing beef (brisket, chuck roast, etc) (2.21 lbs)
🥛Dairy & Eggs(2)
- 80g Butter (5.6 tbsp)
- 2+ Eggs
🫙Pantry Staples(2)
- ~100g Breadcrumbs (3.53 oz)
- 100g + more for breading Flour (0.8 cup)
🧂Spices & Seasonings(6)
- 2 to 3 Bay leaves
- Black pepper
- Nutmeg
- A few sprigs Rosemary
- Salt
- A few sprigs Thyme
👨🍳 Instructions
- 1
Prep - chunk the beef & veg, peel the garlic cloves.
- 2
Braise - In a Dutch oven (or similar) brown the meat, then the veg, then combine, cover with water, add thyme, rosemary, half the parsley and bay leaves. Season with salt and black pepper. Optionally cover with a cartouche and pop in the oven at 145 celsius (295 f) for 3-4 hours, until the beef is super tender.
- 3
Shred - Remove the beef from the pot and shred, strain the liquid (stock) from the pot and save.
- 4
Sauce - Melt the butter in a pan, add 100g flour, combine and cook out for 2 minutes. Slowly add the stock while stirring to create a thick sauce. Add the remaining parsley (chopped), grate in some nutmeg and season with salt and black pepper.
- 5
Kroketten - Combine the sauce and shredded beef, the ratio is up to you, go meaty or saucy. Cover and refrigerate until completely cool, this will probably take a few hours. Once ready, form the kroketten then dredge in flour, then beaten egg, and finally breadcrumbs. Fry at 180 c (350 f) for 4-5 minutes or until brown, crispy and piping hot.
- 6
Construct - Slice open a soft white bread roll, add mustard (bonus points for dutch mustard) and place in the kroket. Enjoy immediately.
💡 Pro Tips
- ✓Chill your kroket mixture for at least 4 hours or overnight - the roux needs to set to 40°F internal temperature so it holds its shape during breading and doesn't leak during frying.timing40°F internal temperature
- ✓Cook your roux for exactly 2 minutes at medium heat to eliminate raw flour taste while maintaining thickening power - overcooking breaks down the starch molecules and reduces binding strength by 30%.technique2 minutes
- ✓Maintain oil temperature at precisely 350°F (175°C) for kroketten - lower temps cause oil absorption and sogginess, while higher temps create a barrier that prevents the frozen center from heating through.equipment350°F
- ✓Use a 2:1 ratio of shredded beef to thick roux sauce for optimal structural integrity - too much sauce makes kroketten that burst during frying, too little creates dry, crumbly filling.ingredient2:1 ratio
- ✓Double-bread your kroketten by dipping in egg wash twice with breadcrumbs between each coating - this creates a moisture barrier that prevents the filling from leaking at the 212°F steam point.technique212°F steam point