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- For the beef and broth
- 3-4 lb. (about 1.5 kg) beef roast
- 2 cans beef stock
- 2 cups water
- 4 small beef bouillon cubes
- 4 bay leaves
- some dried minced onion
- some Worcestershire sauce
- pepper and salt to taste
- For the roux
- For the final assembly
- additional flour, for dredging
- 2 eggs
- Bread crumbs, for dredging
- Vegetable oil or shortening, for deep frying
- Add the first set of 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.
- 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.
- In a deep frying pan, prepare a light brown roux with the butter and flour.
- While stirring the roux, slowly start adding the broth. It should accept all the broth to make a real thick sauce or gravy.
- Season with salt & pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
- Prepare 3 stations, one deep plate with flour, one with 2 beaten eggs, one with plain bread crumbs. Start rolling the meat into small balls, about 1 1/2 in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
- Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
- Serve hot with the sauce / gravy, perhaps with a starch such as mashed potatoes, rice, or egg noddles.
Notes, tips, and variations
- Instead of balls, you can roll "cigars", about 4 inches (10 cm) long and about 1-1/4" (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.