beef croquettes portuguese (Printable Recipe)
Crunchy croquettes from Portugal with juicy beef and flavorful chouriço, great for hanging out or quick bites.
# Ingredients You'll Need:
→ Beef Mix
01 -
Chopped carrot, 80 g, small in size
02 -
Sprig of fresh rosemary, 1
03 -
Olive oil, 2 tbsp
04 -
Chunks of beef, 650 g
05 -
Black pepper, as much as you like
06 -
Cold water to cover
07 -
Chouriço, diced, 100 g
08 -
Bay leaf, 1
09 -
Fresh thyme sprigs, 2
10 -
Medium onion, diced, about 100 g
11 -
Salt, add to your taste
12 -
Red wine, 80 ml
13 -
Garlic cloves, minced, 3
→ Velouté Sauce
14 -
All-purpose flour, 35 g
15 -
Nutmeg, sprinkle to taste
16 -
Beef stock (saved from cooking beef), 1 L
17 -
Butter, 35 g
18 -
Salt, pinch or two
19 -
Black pepper, a dash
→ Breading & Frying
20 -
Breadcrumbs, 100 g
21 -
2 eggs, large
22 -
Vegetable oil, 1 L, for getting things crispy
→ For Serving
23 -
Mustard for dipping
# Steps to Follow:
01 -
Once fried, grab those golden croquettes while they're still hot and pop them on a plate with a little mustard.
02 -
Pop each breaded piece into the hot oil and fry in a few batches until you get a crisp golden color. Lay them on paper towels to soak up extra oil.
03 -
Pour your vegetable oil in a deep pan, crank up the heat, and wait till it hits 190°C. If bubbles rush around a wooden stick, you're set.
04 -
Take each chilled croquette, dunk it in beaten egg, then roll around in breadcrumbs so it's completely covered. Do this for every one.
05 -
In one bowl, whisk your eggs quickly. In another, pour out breadcrumbs and shake in some salt and pepper.
06 -
Scoop out 40-gram bits of the cold beef mixture and roll into mini cylinders. If the mix is too soft, give it a quick chill again.
07 -
Blend the sauce and shredded beef together till everything's mixed. Put this in the fridge for a few hours so it firms up and is easier to handle.
08 -
Melt your butter on low, then stir in the flour for a couple minutes. Slowly whisk in the saved beef stock and keep going till you have a smooth, thick sauce. Now season with nutmeg, pepper, and salt.
09 -
Let the cooked beef cool a bit and separate it from the liquid, keeping that broth for later. Toss beef in the food processor and pulse until it's shredded but not mushy.
10 -
Get your oven going at 125°C. Set the pot, all covered, on the center rack and leave it for 6 hours or longer till beef is fall-apart soft. If you use the stovetop or slow cooker, just go low and slow until it's perfectly tender.
11 -
Bring the beef back into the pot with the herbs and bay leaf. Pour in red wine to deglaze, let any booze cook out. Top up with cold water to cover, then get things boiling. Pop the lid on.
12 -
Once veg and sausage bits are cooked, dump in your garlic and stir, letting it get aromatic for about a minute.
13 -
Chop your onion, carrot, and chouriço. After the browned beef is out, toss these goodies into the same pot and cook over medium-low for 5 minutes.
14 -
Sprinkle salt and pepper all over the beef. Heat up oil in your heavy pot, then brown beef pieces for a couple minutes on all sides, making sure you don't pack the pot too tight.
# Extra Tips:
01 -
Chill the croquette filling first, or you'll find shaping them is tough and they might fall apart when frying.
02 -
Dig out stale bread for your crumbs if you want that extra crunch.