Add a spoon of Worcestershire sauce and some salt and pepper. Now add the brisket and parsley and cook it for another 4 minutes. Add the cooled down bouillon while stirring in order to make a smooth ragout. Cook it for three minutes until the it turns white and becomes a sandy substance. Melt the butter in a pan and add the flour. ![]() Cut the brisket into tiny slices of 1 cm. After three hours there should be half a liter of bouillon left as the water evaporates.Leave the bouillon to cool down. Start of with making a bouillon with one liter of water, a beef cube, onion, carrot, parsley, laurel and the beef brisket. ![]() So now you van make very own dutch croquettes! She visited the company behind the famous ‘Van Dobben’ kroket and posted the recipe she got. With following recipe that we translated from the Dutch foodblog Uit Pauline’s Keuken. If you’re not visiting The Netherlands any time soon, but still would like to eat Dutch Croquettes, you can always try and make them yourself. Korte Reguliersdwarsstraat 5-7-9, Amsterdam Want to go for a Van Dobben croquette? You’ll find the shop here: The sandwich shop where it all started is still around today and they still make their own croquettes with the original recipe. Although the Van Dobben sandwich has been around since 1945, it wasn’t before 1992 that the coquettes were mass produced for the rest of Holland by another company. The shop and the snack they made became popular in Amsterdam at fast pace. Van Dobben started as a sandwich shop when they started making their own croquettes. Good thing is that in Amsterdam there are still multiple Kwekkeboom confectioners. The famous Kwekkeboom croquettes that are distributed across the country are, ironically enough, produced by the same company as their biggest opponent Van Dobben. Besides their croquettes Kwekkeboom is famous for the delicious pastries and wedding cakes. The first store was opened in 1900 and new stores have been opened throughout Amsterdam. The Kwekkeboom croquettes originate from the Kwekkeboom confectioner. Fun thing is that you can visit the local stores that both brands originate from! Kwekkeboom Both of them started as small local shops but their croquettes are now mass produced and distributed through the Netherlands. If you would as any random Dutch person what the best Dutch Croquettes are, there are basically two answers you’d here: Kwekkeboom or Van Dobben. Bitterballen are eaten as an appetizer to go with drinks typically served before or after dinner. We could also state it’s our lazy form of tapas. As they come in portions of six or more they are easily shared. They are served as little, easily edible balls. In pubs and bars Dutch Croquettes are sold in the form of ‘Bitterballen’. The quickest way to get hold of a kroket is from our ‘vending walls’ in snackbars such as Febo. Usually it takes a few times before you really learn to appreciate the Dutch kroket, just like other Dutch foods. People that have never eaten a Dutch Croquette have to get used to the soft texture inside. But you can also find other versions with for instance goulash, saté, shrimps, cheese, vegetables or chicken. ![]() Kroketten come with different ingredients but usually they are made with beef ragout, the luxury versions with veal. We definitely recommend trying a Kroket, but beware not to burn your mouth as they are deep fried! The Kroket is a deep fried, breaded roll of meat ragout. In fact Dutch Croquettes are so popular that even McDonald’s sells its own version called McKroket. They are sold in Dutch fast food restaurants, so called ‘snackbars’. Dutch croquettes, or kroketten as we call them are a very popular snacks in The Netherlands.
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