Instructions

1. 1
   Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
2. 2
   Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
3. 3
   In a deep frying pan, prepare a light brown roux with the butter and flour.
4. 4
   While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.
5. 5
   Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
6. 6
   Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
7. 7
   Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
8. 8
   Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles.