croquetes de carne beef croquettes

These classic Portuguese croquettes are irresistibly crunchy on the outside with a wonderfully savory shredded beef filling flavored with chouriço and aromatic herbs. They always remind me of family gatherings when a platter would vanish within minutes as everyone reached for seconds.

The first time I tried making these at home I realized how much better homemade tastes than anything from a store and my guests raved about the fresh crispy shells.

Ingredients

• Beef: Cut into large chunks for delicious shreds opt for shoulder or brisket for tenderness
• Chouriço: Adds smoky depth choose a quality Portuguese style sausage
• Medium onion: For sweet savoriness look for firm shiny onions
• Small carrot: Brings subtle sweetness and richness
• Garlic cloves: Fresh and plump for that aromatic boost
• Olive oil: For searing quality extra virgin recommended
• Red wine: Helps develop deeper flavor a Portuguese red enhances authenticity
• Vegetable oil: For frying makes croquettes crispy and golden use a fresh neutral oil
• All purpose flour: Thickens the filling and helps bind look for unbleached
• Butter: Combines with flour to create a silky velouté
• Breadcrumbs: Form the crunchy coating homemade or panko gives best results
• Large eggs: Help the coating stick use room temperature eggs for easy mixing
• Salt: Brings all the flavors together always taste and adjust
• Black pepper: For mild heat and extra lift grind fresh for best aroma
• Nutmeg: Adds special perfume use whole nutmeg and grate fresh if possible
• Bay leaf: Imparts gentle herby notes use whole and remove before shredding meat
• Fresh thyme and rosemary: Give bright earthy flavor opt for sprigs with vibrant color and aroma
• Mustard to serve: Tangy counterpoint to the rich beef filling classic with croquettes

Step by Step Instructions

Prep and Season the Beef:

Begin by seasoning beef chunks with salt and black pepper making sure all sides are coated so the flavor soaks in

Brown the Beef:

Preheat oven to 125 degrees Celsius if oven cooking Place a Dutch oven or thick base pot on medium heat once hot add olive oil then sear beef pieces for about two minutes per side Work in batches for an even crust

Sauté Aromatics:

Dice onion carrot and chouriço Add to the pan after searing meat reduce heat to low medium Stir and cook for about five minutes to release flavors and color

Add Garlic and Herbs:

Mince garlic cloves then stir into the pan Cook another minute until the garlic turns fragrant Add bay leaf sprigs of thyme and rosemary

Deglaze and Simmer:

Pour in red wine to deglaze scraping the bottom to loosen any bits Once the alcohol cooks off add enough cold water to cover the stew Bring to a boil cover then transfer to the oven and cook for about six hours or until beef easily shreds with a fork

Shred Beef and Prepare Stock:

Let stew cool a bit Remove beef from liquid then use a food processor to gently shred until finely crumbled but not pasty Strain remaining broth into a jug for next step

Make the Velouté Sauce:

In a small saucepan over low heat add butter when melted add flour whisking constantly for two to three minutes Slowly add reserved beef stock stirring until thick and creamy like bechamel Season with nutmeg pepper and salt for a flavorful sauce

Combine and Chill the Mixture:

Fold shredded beef into velouté and mix thoroughly Place in the fridge for at least four hours so the mixture firms up making shaping easier

Shape and Bread the Croquettes:

Once chilled form beef mixture into small cylinders lightly dusting with breadcrumbs if too sticky If mixture softens chill again before continuing Place breadcrumbs in one bowl and seasoned whisked eggs in another Dip each croquette first in egg then coat evenly in breadcrumbs

Heat Oil and Fry:

Pour vegetable oil into a deep frying pan and heat to about 190 degrees Celsius Test with a chopstick for gentle steady bubbles Fry croquettes in batches until golden brown draining on paper towel before serving hot with mustard

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My favorite part is using fresh bay leaf and rosemary picked from the garden The aroma always brings back memories of my grandmother rolling croquettes for festive meals Her secret was always letting the filling chill overnight for the crispiest finish

Storage Tips

Store cooled cooked croquettes in an airtight container in the fridge for up to three days Reheat them in a hot oven or air fryer to revive the crispiness You can also freeze the uncooked shaped croquettes just fry from frozen adding a couple more minutes to the cooking time

Ingredient Substitutions

If you cannot find chouriço a good smoky Spanish chorizo works well For herbs dried thyme and rosemary pinch will do in a pinch Beef can also be replaced with cooked chicken for a lighter version and gluten free flour plus gluten free breadcrumbs yield excellent results for anyone avoiding gluten

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Serving Suggestions

These croquettes shine as appetizers with a side of good mustard or aioli For a full meal serve with a vibrant salad pickled vegetables or as part of a larger Portuguese tapas spread They are always the first thing to disappear at parties

The History Behind Croquetes

In Portugal croquetes de carne are found at festas and family tables alike Drawing on classic European croquette tradition they reflect the mix of Portuguese flavors with affordable ingredients making them a cherished comfort food across generations

Recipe Questions

→ What kind of beef is best for croquetes de carne?

Opt for a cut suitable for slow cooking, such as chuck or brisket, to achieve tender, flavorful results.

→ How do you get the croquettes crispy?

Double-coating in egg and breadcrumbs and frying at 190°C ensures a golden, crunchy texture.

→ Can I use other sausages instead of chouriço?

Chouriço is traditional, but spicy cured sausages like Spanish chorizo offer a similar depth of flavor.

→ What is the purpose of the velouté sauce?

The velouté binds the shredded beef, providing creaminess and structure for easy shaping and frying.

→ How should croquetes de carne be served?

These croquettes are best served hot with mustard, making a satisfying snack or appetizer.

→ Can croquettes be made ahead of time?

Yes, the assembled croquettes can be refrigerated or frozen, then fried just before serving.