" How to Make Croquettes" by Marc B

Ingredients:

3 ½ pounds of beef roast

Water

3-4 bay leaves

Salt

Pepper

1 large onion, sliced and separated into rings

3 ¼ cups of flour

1 pound of margarine

2 ounces of Maggi seasoning

1 large handful of dry Parsley

1-2 dozen eggs, beat 4-5 at a time for dipping the croquettes

1 large box of cornflake crumbs

Foil

oil , for deep frying (peanut oil is best for this recipe but any will do)

Gulden’s Mustard

Directions:

1)    Add first 4 ingredients into a large Dutch oven. Cover with water and boil until roast is done and tender. Keep adding water as needed during the cooking time. The roast should always be covered with boiling water until it is done.

2)    Once the roast is done, remove it from the broth in the Dutch oven. Set the roast aside to cool completely. When the roast the roast is has cooled down, shred it and set it aside.

3)    Scoop the onions and bay leaves out of the Dutch oven. Discard the onions and bay leaves but save the broth and keep it warm on a low fire. You will need it for the croquette “dough”. You may also need to add boiling water to the broth in order to have enough for the dough.

4)    In a large heavy pan (like a cast iron Dutch oven) over a medium fire, melt the 1 pound of margarine and stir constantly until golden brown and then put the fire on low.

5)    Using a wooden spoon to stir, slowly begin adding the 3 ¼ cups of flour, stirring constantly. Keep adding flour until the mixture pulls away from the side of the pan.

6)    Now slowly add the broth by cupfuls and stir it constantly. [ When you have added enough broth, the dough will not stick to your hand.] When the dough is very “shiny” (this should be after adding approximately 4-8 cups of the broth), turn off the fire.

7)    Add the Maggi, the parsley, salt and pepper, and the shredded roast. Mix well until all the ingredients are well dispersed throughout the dough.

8)    Spread 2 large, overlapping sheets of foil on a table or counter. Dump the croquette dough out of the pan in which you blended it and smooth it out over the ¾-1 inch thick. Let the dough cool until it is cold to the touch and lifts easily away from foil when a corner peeled back. The dough should feel slightly greasy to touch, it should NOT stick to the foil nor to your hands.

9)    Clean your hands so you can begin rolling the croquettes. Beat 5-6 eggs in a bowl and in another bowl, pour it half full of cornflake crumbs. Take a pinch of dough that is just slightly smaller than a Twinkie and roll it into a round oblong shape that resembles a fried mozzarella cheese stick.

10)  Once you have finished rolling the croquettes you will 1st dip in cornflake crumbs, 2nd in the beaten eggs, and 3rd again in the corn flake crumbs.
Place croquettes into a foiled lined pan with 2 inch edges and seperate the layers with foil. Keep them refrigerated until ready deep fry and serve. They will last 1-2 weeks in the refrigerator and can also be frozen prior to frying them for long term storage. If they are frozen make sure to thaw the croquettes before frying.

11)  Deep fry them in hot oil until the crust is crispy and a medium golden brown. Drain on paper towels. Serve them hot with Gulden’s mustard, or mustard of your choice.