Beef croquettes

Ingredients

• 1.5 kg of roasted beef
• 2 boxes of beef broth
• 4 cups of water
• 4 small cubes of beef broth
• 4 bay leaves
• dried and chopped onion
• Worcestershire sauce
• pepper, to taste
• Salt to taste
• 1 stick (8 tablespoons) of butter
• 1/2 cup all-purpose flour
• Additional flour, for dredging work
• 2 eggs, beaten
• breadcrumbs, for digging
• vegetable or animal oil paint, for deep frying

Add the meat and broth ingredients to a slow cooker. Cook on low heat for the entire night, or until the meat starts to fall apart. This should yield approximately 1 quart (1 liter) of broth. Refrigerate until the fat solidifies on the surface. Remove the fat.

Use two forks to shred the meat. If you don’t want large pieces of meat in the final product, you can use a food processor.

In a frying pan, prepare a light batter by mixing the butter and flour.

While you are stirring the roux, gradually add the broth. It should absorb all of the broth to form a very thick sauce or gravy.

Season with salt and pepper to your liking. Pour into a bowl or container and leave to cool for a few hours, or ideally, overnight.

Begin by rolling the meat into small balls, about 1.5 cm in diameter. Then, roll each ball in flour, then in an egg, and finally in breadcrumbs.

Fry in vegetable oil or shortening at 175 °C until golden brown.

Serve hot with the sauce or gravy, optionally accompanied by a source of carbohydrates such as mashed potatoes, rice, or egg noodles.