croquetes de carne portuguese beef (Print-Friendly Version)

Crispy Portuguese croquettes filled with slow-cooked beef and chouriço, ideal for gatherings or as a hearty snack.

# What You Need:

→ Beef Mixture

01 - 650 g beef, cut into large chunks
02 - 100 g chouriço, diced
03 - 1 medium onion (100 g), diced
04 - 1 small carrot (80 g), diced
05 - 3 garlic cloves, minced
06 - 2 tbsp olive oil
07 - 80 ml red wine
08 - 1 bay leaf
09 - 2 sprigs fresh thyme
10 - 1 sprig fresh rosemary
11 - Salt, to taste
12 - Black pepper, to taste
13 - Cold water

→ Velouté Sauce

14 - 35 g all-purpose flour
15 - 35 g butter
16 - 1 L beef stock (reserved from beef stew)
17 - Nutmeg, to taste
18 - Salt, to taste
19 - Black pepper, to taste

→ Breading and Frying

20 - 100 g breadcrumbs
21 - 2 large eggs
22 - 1 L vegetable oil, for frying

→ To Serve

23 - Mustard

# How to Make It:

01 - Season the beef pieces with salt and black pepper. Heat olive oil in a Dutch oven or thick-based pot over medium heat. Sear the beef on all sides for about 2 minutes per side, working in batches to avoid overcrowding.
02 - Dice the onion, carrot, and chouriço. Once the beef is seared, transfer it to a bowl. In the same pot, add onion, carrot, and chouriço, reduce heat slightly and cook for 5 minutes.
03 - Mince the garlic and add it to the pot, cooking for 1 additional minute until fragrant.
04 - Return the beef to the pot. Add bay leaf, thyme, and rosemary. Deglaze with red wine and allow the alcohol to evaporate. Add enough cold water to cover the beef, then bring to a boil. Cover with a lid.
05 - Preheat oven to 125°C. Place the covered pot on the middle rack and roast for about 6 hours, or until beef is very tender and shreds easily. (If using stovetop or slow cooker, cook on low heat until tender.)
06 - Let the stew cool slightly. Strain beef from the cooking liquid, reserving the stock. Using a food processor, gently pulse the beef until finely shredded but not pasty.
07 - In a small saucepan over low heat, melt butter. Add flour and cook for 2–3 minutes, stirring constantly. Gradually whisk in 1 litre of the reserved beef stock until a smooth, thickened sauce forms. Season with nutmeg, salt, and black pepper.
08 - Fold the velouté sauce into the shredded beef until fully incorporated. Chill the mixture in the refrigerator for at least 4 hours to firm up.
09 - Portion the cold beef mixture into 40 g cylinders. If the mixture softens, return it to the refrigerator briefly before continuing.
10 - Place breadcrumbs in a bowl and season with salt and black pepper. In another bowl, whisk the eggs.
11 - Dip each shaped croquette first in the egg wash, then in breadcrumbs, coating evenly. Repeat with all pieces.
12 - Pour vegetable oil into a deep pan and heat gently to 190°C. Use a thermometer or test with a wooden utensil; consistent bubbles should form when ready.
13 - Fry croquettes in batches until golden brown. Transfer to paper towels to drain excess oil for a few minutes.
14 - Serve the croquettes warm with mustard on the side.

# Important Notes:

01 - Rest croquette filling in the refrigerator to ensure easier shaping and prevent spreading during frying.
02 - Use day-old breadcrumbs for a crispier crust.

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