|Dutch oxtail croquettes with french fries, salad and hummus|
These take some time to prepare. Though not difficult, there are a few steps with lots of waiting in between. We started on a late afternoon by boiling the oxtail pieces in water. After dinner, the oxtail was shredded and roux prepared for overnight chilling. The next morning, the croquettes are formed and frozen. The croquettes are now ready to fry or store in the freezer for later use.
1 pounds of oxtail pieces, more or less
4 cups of water
1 bay leaf
120 grams of flour - a bit less than an 8 ounce cup, not packed
120 grams of butter - a bit more than 1 stick
2 cups oxtail stock, made from boiling the tail
2 tablespoon finely minced onion
salt, pepper, Old Bay
2 tablespoon minced parsley
A splash of tamari, Magi, or Worcester Sauce to taste
1 tablespoon milk
2 cups of bread crumbs, possibly more if needed for a good coating
1. Gently simmer oxtail in a covered pan with at least 4 cups of water and the bay leaf.
|This weighed a bit over 1 pound|
|Simmer the oxtail|
|Straining the meat|
|2 cups of stock with 2 cups of water - reserving extra stock for another purpose|
4. After the meat has cooled, separate from the bone, remove gristle. Mince meat and set aside.
10. Pour into a 9X13 pan. Cover the top of the mixture with plastic wrap and place in the fridge overnight.
12. Use a sharp knife to divide the mixture into 20 equal portions and shape into croquettes.
17. Drain on paper towels, keep warm in a 170F oven or serve immediately.
|Autopsy shot - yum, warm, spicy, creamy, crunchy!|
|Quarter of a batch|