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Portugal's beloved croquettes are crazy crunchy outside and packed with a juicy, savory beef center, shot through with chouriço and herbs. Eat them fresh and you'll see why one platter disappears fast at family get-togethers—everyone wants more.
After my first attempt at making these from scratch, I couldn't believe how much tastier they turned out compared to store-bought, and my friends wouldn't stop talking about that fabulously crunchy crust.
Irresistible Ingredients
- Mustard for serving: That zippy bite cuts the richness and just makes them pop—don't skip it
- Thyme and rosemary (fresh): Lively, earthy taste—choose bright, fragrant sprigs
- Bay leaf: Soft herby note; just toss it in whole, but take it out when the meat's done
- Nutmeg: Tiny bit of cozy, sweet aroma; grate it fresh if you can
- Black pepper: Lifts everything and gives a touch of mild heat—fresh cracked is best
- Salt: Essential for taste—season, then taste again to get it right
- Eggs (large): Helps the coating stick—room temp mixes in smoother
- Breadcrumbs: Makes the outside super crunchy—panko or homemade if you've got 'em
- Butter: Melts with flour to start a creamy base
- All purpose flour: Helps thicken; get the unbleached stuff if you can
- Vegetable oil: Use clean, neutral oil for deep frying til crispy and golden
- Red wine: Adds super deep flavor; go with a Portuguese red if possible
- Olive oil: For browning—extra virgin gives great flavor
- Garlic cloves: Pick out plump, fresh ones for big aroma
- Carrot (small): Sweetens up the filling and makes it rich
- Onion (medium): Sweet base; grab firm, shiny ones
- Chouriço: Big smoke and flavor punch—get the Portuguese kind
- Beef: Go for brisket or shoulder, cut big for epic shreds
Simple Step-by-Step
- Fry them up:
- Pour oil in a deep pan and heat until it's around 190°C. To check, dip a chopstick in—the bubbles should be slow and steady. Fry the croquettes in batches so they don't crowd, and when they're golden, set them on paper towels. They're best hot and with a side of mustard.
- Bread and shape croquettes:
- Once the filling's cold, roll it into little logs. If it's sticky, sprinkle on breadcrumbs. If it gets too soft, just chill again. Dip each one in whisked eggs, then give them a good coating of breadcrumbs.
- Chill the mix:
- Stir the shredded beef into the creamy sauce until mixed well. Put the whole bowl in the fridge for at least four hours; it needs to firm up so you can form neat croquettes.
- Make the velouté:
- Melt some butter on low in a small pot, add flour, and whisk for a few minutes. Slowly pour in beef stock, keep whisking, and cook until it's as thick as bechamel. Stir in salt, nutmeg, and pepper for a punchy sauce.
- Shred and strain:
- Once the stew's had a bit to cool, fish out the meat and use a food processor to gently break it down till it's crumbly (not mush). Strain the leftover liquid into a jug. You'll use it in the next step.
- Slow cook it all:
- Deglaze the pan with wine, scraping up stuck bits, and cook off the booze. Add enough cold water to just cover the pan contents. Bring it to a boil, stick on a lid, then into the oven at 125°C for around six hours or until the meat falls apart easily.
- Add garlic and herbs:
- Mince up your garlic and toss it in, cooking until fragrant. Add whole bay, thyme, and rosemary.
- Sauté veggies and chouriço:
- Chop up your onion, chouriço, and carrot. Toss them into the same pot after browning the beef. Drop the heat a smidge and let them sweat for about five minutes, stirring to help the flavors pop.
- Brown your beef:
- Fire up the oven to 125°C if you're using it. In a big Dutch oven or heavy pot, swirl in olive oil when it's hot. Sear all sides of the beef chunks just a couple minutes each until they're crusty. Do this in batches for best browning.
- Start with flavorful beef:
- Grab your beef pieces and sprinkle generously with salt and pepper. Make sure every bit is coated so the flavor soaks in well.
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What always takes these over the top is picking rosemary and bay leaf straight from the garden. The smell reminds me instantly of my grandma shaping croquettes on holiday mornings. She always said letting the beef filling chill overnight was the secret to that extra crisp crunch.
Keeping Them Fresh
Once they've cooled, tuck cooked croquettes into a sealed box in the fridge—they'll keep three days. To get the crunch back, pop them in a hot oven or air fryer. Forgot to cook a batch? No worries! Freeze them shaped but uncooked, and fry straight from the freezer—just leave them in the oil a little longer.
Easy Ingredient Swaps
Can't find chouriço? Try a smoky Spanish chorizo. No fresh herbs? A pinch of dried rosemary and thyme works too. Swap the beef for cooked chicken if you're after something lighter. And gluten free flour plus crumbs works totally fine here if needed.
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How to Serve Them
Best as a finger food with mustard or garlicky mayo on the side. If you want a full meal, pair with salad, tangy pickled veg, or stick them in a larger tapas spread. When friends come over, they're always the first thing gone.
Croquetes’ Story
From neighborhood fests to weekday dinners, you'll spot croquetes de carne everywhere in Portugal. Rooted in bigger European croquette traditions, they're all about mixing local flavors and simple staples into a must-have comfort food families love to share.
Frequently Asked Questions About Recipes
- → What kind of beef works best in croquetes de carne?
Picks like brisket or chuck are spot-on because they soften up while cooking and taste really good.
- → Any tricks for really crunchy croquettes?
Give them two dips in egg and breadcrumbs, then fry at 190°C. You'll get that awesome crunch.
- → Got to use chouriço, or can I swap it?
Chouriço is more traditional, but you can throw in a spicy cured sausage like chorizo for similar rich flavor.
- → Why bother with velouté sauce?
It keeps the beef from falling apart and makes everything nice and creamy for easy shaping and frying.
- → How do you like to serve croquetes de carne?
I like 'em hot with mustard on the side. They're great for snacking or sharing with friends.
- → Can I prep croquettes ahead?
Sure, put them together and toss in the fridge or freezer, then fry them up when you want.