3–4 lb (about 1.5 kg) beef roast
2 cans beef stock
2 cups water
4 small beef bouillon cubes
4 bay leaves
Dried minced onion
Worcestershire sauce
Pepper to taste
Salt to taste
1 stick (8 tbsp) of butter
½ cup all purpose flour
additional flour, for dredging
2 eggs, beaten
Bread crumbs, for dredging
Vegetable oil or shortening, for deep frying
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.
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 very thick sauce or gravy.
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.
Start rolling the meat into small balls, about 1 ½ inch 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 noodles.
- •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.