Kroketten

This dish is our traditional New Year’s Day dish.  It is a rather lengthy process, but it is so worth the effort!!!!

Day 1:
In a crock pot, add your pot roast, chop 1 onion, montreal steak spices, 2 cloves and 1 beer.  Let the meat cook all day until the meat is so tender it is falling apart when touched. 

Day 2:

Take the meat out of the refrigerator and cut the meat up as fine as possible.  You will be mincing the meat into the finest chop possible.  In a new deep pan, add:

1/2 cup white wine      1 small onion (finely chopped)         2 cloves             2 bay leaves           

1/2 tsp ground nutmeg     2 sprigs parsley (finely chopped)   3/4 teaspoon thyme   

2 teaspoons lemon zest (or squeeze of lemon juice)            1 cup chicken stock

Build your new broth with the ingredients above with 1 cup of chicken broth.  Add the meat and let it simmer for 30 minutes.

In a separate small pan:

2 Tbl butter      1 Tbl garlic extra virgin olive oil         3 Tbl flour         1 cup chicken stock

Melt butter and oil in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary.

After the meat has cooked for 30 minutes, add the butter thickening mixture to the meat.  Stir the mixture very well.  

Last, drain the meat and let the meat cool in the refrigerator.  The meat should be thick and stiff at this time.  

Once the meat has cooled, add the 3 egg yolks and mix well (reserve the whites for later).  Place the mixture back in the refrigerator.  Let the meat cool completely. 

Day 3:

Take the cold meat dough, and roll them into mini sized sausages rolls (about 1.5" thick and about 3" long).  Place the rolls onto a cookie sheet and refrigerate overnight.

 

Day 4:

Prepare an egg wash and prepare to bread your rolls.

6 eggs , separated into yolks and whites    4 cups fine breadcrumbs

Slightly beat the eggwhites. Roll the kroketten through the breadcrumbs, then through the egg whites and then again through the crumbs.

 ** Make sure that the second coating of crumbs is thick and covers the entire meatloaf.  We do not want any meat mix sticking out.  Exposed meat can cause the meat to combust when deep fried.

Deep fry the kroketten in small batches of four or five for about 4 minutes.  They should be golden brown. Drain on absorbent paper.

Enjoy!