Broodje Kroket is a traditional Dutch sandwich featuring a crispy, golden-fried beef croquette filled with rich beef ragout, served on a soft bun with mustard. This street-food classic requires building flavor from scratch with beef stock and a creamy filling that sets it apart from store-bought versions.
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Cut the beef into 1-inch cubes.
In a large pot or Dutch oven, sear the beef cubes until browned on all sides. Remove and set aside.
In the same pot, sear the marrow bones. Remove and set aside.
Roughly chop the onion, carrot, and leek. Smash the garlic cloves.
Add the chopped vegetables to the pot and cook for a few minutes.
Return the seared beef and marrow bones to the pot. Add water to cover, then add the fresh herbs, salt, and pepper.
Bring to a simmer and cook for 2-3 hours, or until the meat is very tender. Remove the meat and shred it with forks.
Strain the stock through a fine-mesh sieve and set aside.
In a clean pot, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute.
Gradually whisk in about 2 cups of the strained beef stock until you have a smooth, thick sauce.
Remove the pot from the heat and whisk in the egg yolks.
Stir in the shredded beef and chopped parsley. Season to taste with more salt and pepper.
Pour the filling into a shallow dish, cover, and refrigerate until completely firm, at least 4 hours or overnight.
Once chilled, shape the filling into logs about 4 inches long.
Set up a breading station with three shallow dishes: one with flour, one with the reserved egg white (lightly beaten), and one with panko breadcrumbs.
Coat each croquette first in flour, then dip in the egg white, and finally coat thoroughly with breadcrumbs.
Heat several inches of vegetable oil in a deep pot to 350°F (175°C). Carefully fry the croquettes in batches until golden brown and crispy, about 3-4 minutes.
Serve the hot croquettes on soft buns, sliced open and spread with Dijon mustard.
Refrigerate cooked croquettes up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness. Uncooked breaded croquettes freeze well for up to 1 month; fry from frozen, adding 2–3 minutes to cook time.
deep-fry thermometer or instant-read thermometer · Dutch oven or large heavy-bottomed pot for stock · shallow dish or tray for breading station
Yes. Prepare the beef ragout filling up to 2 days ahead, refrigerate in an airtight container, then shape and bread the croquettes when ready to fry.
The filling may be too warm or loose. Chill the shaped, breaded croquettes for at least 1 hour before frying, and ensure the filling is thick enough to hold its shape.
Chuck or beef stew meat provides good flavor and collagen. Use marrow bones in the stock for richness, then shred or finely chop the cooked meat for the filling.
Deep frying is traditional and creates the signature crispy exterior. Baking will not replicate this texture, though an air fryer at 375°F for 12–15 minutes is a lighter alternative.
Dutch yellow mustard or whole-grain mustard is traditional. Use whichever you prefer, served on the side or spread lightly on the bun.
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