Mike Van de Elzen: Mike's beef krokets

Mike’s beef krokets  Cook time: 2 hour  Prep: 45 minutes  1kg beef blade or topside   2 tsp salt   2 litres cold water   2 beef stock cubes   Roux   100g butter   100g flour   3 tsp gelatin powder   Crumbing   2 cups flour   1 egg   2 cups milk   2 cups panko breadcrumbs   Vegetable oil for frying  Place the beef into a large pot and cover with cold water, salt and stock cube. Slowly bring to the boil and simmer for 1½ hours, topping up with water if required.   Turn the heat off and allow the beef to cool in the stock for for up to a hour. Drain the meat reserving the stock and shred the beef setting it aside.   Meanwhile in another pot melt the butter, add in the flour and cook out by stirring until the flour starts to become golden. Slowly and carefully add the stock to the roux, stirring continuously until thick.   Whisk in the gelatine powder before adding the shredded beef. Check the seasoning. Pour into trays to chill. Once cold and set roll into balls of about the size of a golf ball and place back into the fridge to reset. In 3 bowls add the flour, milk and egg and finally the breadcrumbs. Then roll the krokets through all three. Place on a tray and refrigerate until ready to cook.   Deep-fry the krokets on 180*c till golden or pop into your air fryer till hot.   Serve in white rolls with tasty mustard. LISTEN ABOVESee omnystudio.com/listener for privacy information.