Beef Croquettes with Smoky Wood Sauce

Beef Croquettes with Smoky Wood Sauce


Ingredients

1 kg beef brisket
1 carrot
1 onion
100 g flour
100 g butter
4 Tbsp chopped parsley

Crumb Station:

Flour
Panko bread crumbs
4 eggs
400 ml milk

Smoky Wood Sauce:

1 egg
30 ml sherry vinegar
30 ml lemon juice
50 g dijon mustard
500 ml grape seed oil
30 g shallots
30 g cornichons
1 tsp smoked paprika
Pinch of salt

Method

Cut the meat into medium sized pieces, peel and chop the veg. Place meat and veg into a large pot, cover with water, simmer until tender (roughly 3 hours). Stir regularly to make sure its not sticking, sticking will turn into burning. Once the meat is super tender and falling apart strain off any excess liquid.

Make a roux by melting the butter and stirring through the flour, cook on medium for 1 min, it will be quite thick. Mix the roux along with the chopped parsley and mix through the meat and vegetable mixture. Taste the mixture, add salt and pepper to your taste. It will still be warm which is how you will eat it so if it tastes great now so will the finished product.

Spread the mix out and allow to set in the fridge. Once set turn out, portion 5 cm long and 1 cm wide.

For the crumb station, whisk eggs and milk together. Flour, egg wash, bread crumbs, repeat egg wash and bread crumb twice.

Set fryer to 180C. Fry for 3-4 min until golden brown, shake off excess oil and sprinkle with salt, serve warm with smoky wood sauce.

For the smoky sauce, set a blender on medium and place in egg yolk, vinegar, lemon juice and Dijon, blitzing to combine. Slow to a medium speed and add the oil slowly, adjusting with water if it becomes too thick. Remove half of the mayo into a large bowl and place remaining ingredients in blender and blitz on high for 2 min. Add mixture to the plain mayo in the large bowl and whisk to combine the two.

Equipment

Deep fryer.

Recipe provided by MPD Steak Kitchen