1 approx. 2 lb. chuck roast

1 medium onion, finely diced

2 tbsp. chopped fresh parsley

1 tsp. salt

2 tsp. lemon juice

1/2 tsp. each of paprika and nutmeg

1/4. tsp ground black pepper

For the roux –

6 tbsp. unsalted butter

1/2 cup flour

1 cup reserved meat broth

2/3 cup milk

For deep frying –

vegetable oil

bread crumbs, about 2-3 cups

3-4 eggs 

Place the chuck roast into a large pot and cover with water. Low boil until meat is easily pierced with a fork, usually over an hour or so. (This can be done a day in advance and placed in the refrigerator with the liquid until ready to continue with the recipe). Remove the meat to a cutting board. Discard any large pieces of fat and/or grizzle. Reserve one cup of the broth and discard the rest. Finely cut and chop the meat until it somewhat resembles ground meat, see photo below.

Place in a large bowl. Add the chopped onion and the parsley, lemon juice, salt and seasonings. Mix all together thoroughly into the meat mixture and set aside. Make the roux – melt butter in a medium saucepan over medium heat. Stir in flour, when mixtures begins to thicken, stir in the broth. Continue cooking and stirring. When this begins to thicken, add the milk and continue to stir. Roux will slowly thicken to almost a paste-like consistency. Remove from heat. Mix the roux into the meat mixture and combine completely. Place the meat mixture in the refrigerator until chilled and firm, 2-3 hours.

Place eggs in a medium bowl and whisk. Place bread crumbs in another medium bowl. Remove meat from the refrigerator and using your hands, shape about 1/2 cupful amounts into a cylindrical shape or ball, followed by dipping in the egg wash and then roll in the bread crumbs to coat completely, repeat with one more egg wash and bread crumbs. Place on a baking sheet.

Heat the oil in a medium pan over medium to medium high heat. Enough oil to submerge one or two croquettes. Carefully lower one croquette at a time into the hot oil and allow to cook until the croquette is a golden brown color. Remove to a paper towel lined platter. The croquettes can be kept warm in a low oven.

Serve warm with a sharp mustard and some crusty bread. Enjoy!