Beef Brisket Krokets with Djon Mayonnaise
I first tasted a version of Beef Krokets at one of my local eateries, Hallertau; chef Michael Van de Elzen designed a menu that featured these beautiful fried Dutch pillows, and I've ordered them on every visit since. Now we're here. A lonely, but stunning, piece of brisket has been sitting in my freezer waiting for it's perfect match and these seemed a fitting excuse to use it.
I followed a simple braising method to cook the brisket (you can find it here), and then past this point these beauties are very easy to make. Pulled brisket bound with a rich gravy-like sauce, then double crumbed and fried to golden perfection. Served hot alongside a tangy Dijon & parsley mayonnaise, these are buttery and gone way too fast.
I followed a simple braising method to cook the brisket (you can find it here), and then past this point these beauties are very easy to make. Pulled brisket bound with a rich gravy-like sauce, then double crumbed and fried to golden perfection. Served hot alongside a tangy Dijon & parsley mayonnaise, these are buttery and gone way too fast.
Ingredients (makes 14 - 16 krokets)
- 500g beef brisket (or 2 cups cooked shredded brisket)
- 1/2 onion, finely diced
- 50g butter
- 50g plain flour
- 2 cups beef stock
- 1 tsp + 2 tsp dijon mustard
- 1 Tbsp + 1 Tbsp chopped parsley
- 3/4 cup flour
- 2-3 eggs, whisked
- 2-3 cups breadcrumbs
- Frying oil
- 1/2 cup store bought mayonnaise
- Freshly cracked black pepper
Method
- Cook the brisket as per method linked above, then shred completely. Mix amongst any remaining cooking liquid and set aside to cool in a bowl.
- To make the sauce, soften the onion in a pot over a medium heat until translucent. Once cooked, add the butter and stir until melted, then stir in the flour.
- Cook out the onion & flour mixture for 1-2 minutes, then slowly stir in the beef stock in increments until smooth. Cook while stirring for a remaining 4-5 minutes or until the sauce has thickened to a glue-like consistency. Season and stir through 1tsp Dijon mustard and 1 Tbsp chopped parsley.
- Pour the sauce over the brisket, and mix until completely combined. Set in the freezer to chill for 30 minutes, stirring regularly.
- Lay out the flour, eggs and breadcrumbs to crumb the kroket mixture. Place the beef mixture in a piping bag, and squeeze 2 inch logs onto the flour. Carefully roll in the flour, followed by egg and breadcrumbs. Repeat the egg and breadcrumb step then set each kroket aside.
- Bring your chosen frying oil to a high heat* in a pot, ensuring the oil is at least 2 inches deep. Carefully fry each kroket until they reach a deep golden brown colour on all sides, then transfer to a paper towel lined tray. Keep warm in the oven until all of the krokets have been fried.
- To make the sauce, stir together the mayonnaise, remaining mustard and parsley. Season to taste with black pepper then serve alongside the hot krokets.
