Croquetes de Carne

Ingredients

Equipment Needed

• •Heavy-bottomed pot for braising
• •Heavy saucepan for bechamel
• •Deep pot or fryer for frying
• •Thermometer for oil temperature
• •Three shallow dishes for breading station

Instructions

1. 1

   Braise the beef

   Place the beef in a pot with the quartered onion, bay leaves, peppercorns, and a generous pinch of salt. Cover with cold water. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises. Cook until the meat is completely tender and falling apart, about 2 hours. You're not in a hurry here. Tough cuts need time to become tender.

   Save the braising liquid. It's essentially beef broth. Freeze it for soups or use it to thin the bechamel if it gets too thick.
2. 2

   Shred the meat

   Remove the beef from the liquid and let it cool slightly. Using two forks, shred the meat finely. You want thin strands, not chunks. Pick out any fat or gristle as you go. The finer you shred, the smoother your croquetes will be. Avó Leonor shredded until her arms were tired, then shredded some more.

3. 3

   Build the bechamel base

   Melt the butter in a heavy saucepan over medium heat. Add the minced onion and cook slowly until completely soft and translucent, about 10 minutes. Add the garlic in the last minute. The onion should have no bite left. Add the flour and stir constantly for 2 minutes to cook out the raw taste. The mixture will look like wet sand.

4. 4

   Add the milk

   Pour in the warm milk gradually, whisking constantly to prevent lumps. Keep whisking over medium heat until the mixture becomes very thick, almost like mashed potatoes. This takes about 5 minutes. It should pull away from the sides of the pan when you stir. Season with nutmeg, salt, and pepper. Taste it. The bechamel should be well-seasoned on its own.

   The bechamel must be thick. Thicker than you think. If it seems too loose, it won't hold its shape when you try to roll the croquetes. Keep cooking until a spoon leaves a clear trail.
5. 5

   Combine meat and bechamel

   Remove from heat. Fold in the shredded beef and parsley until everything is evenly combined. Taste again and adjust seasoning. The mixture should be cohesive and thick enough to hold a shape. Spread it onto a baking sheet or shallow dish, pressing it flat. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate overnight, or at least 6 hours. Têm de descansar. They have to rest.

6. 6

   Shape the croquetes

   Set up your breading station: flour in one shallow dish, beaten eggs in another, breadcrumbs in a third. With slightly wet hands, take about 2 tablespoons of the chilled mixture and roll it into a cylinder about 6cm long and 2cm thick. Work quickly; the mixture softens as it warms. Place shaped croquetes on a parchment-lined tray.

7. 7

   Bread the croquetes

   Roll each cylinder in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Roll in breadcrumbs, pressing gently so they adhere. Place back on the tray. Once all are breaded, refrigerate for at least 30 minutes to set the coating. This step is not optional. Skip it and the breading falls off in the oil.

   For extra crunch, bread them twice: flour, egg, crumbs, then egg and crumbs again. It takes longer but creates an incredible shell.
8. 8

   Fry until golden

   Heat oil in a deep pot or fryer to 180°C (350°F). Fry the croquetes in batches of 4 or 5, turning occasionally, until deep golden brown all over, about 3 to 4 minutes. Don't crowd the pot or the temperature drops and they absorb oil. Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt while still hot.

9. 9

   Rest and serve

   Let the croquetes rest for a few minutes before serving. They're best at room temperature, when the filling has settled and the outside has stayed crisp. Serve them the way every tasca does: on a small plate, maybe with a wedge of lemon, definitely with cold beer. This is snack food. Standing-at-the-counter food. The kind of eating that turns into conversation.

Chef Tips

• •The overnight rest is not negotiable. The mixture must be completely cold and firm to shape properly. Try to rush this and you'll have a sticky mess on your hands.
• •Freeze shaped and breaded croquetes on a tray, then transfer to a bag. Fry directly from frozen, adding a minute to the cooking time. A freezer full of croquetes is Portuguese grandmother wisdom.
• •Use fine dry breadcrumbs, not fresh. Pão ralado from the Portuguese grocery is ideal. Panko works but gives a different, less traditional texture.
• •The oil temperature matters. Too hot and the outside burns before the inside warms. Too cool and they absorb oil and turn greasy. Use a thermometer if you have one.

Advance Preparation

• •The beef can be braised up to 3 days ahead and refrigerated. Shred when ready to make the filling.
• •The filling must rest overnight (minimum 6 hours) before shaping. Plan accordingly.
• •Shaped and breaded croquetes can be refrigerated for up to 24 hours before frying.
• •For longer storage, freeze breaded croquetes on a tray until solid, then transfer to freezer bags. They keep for up to 3 months. Fry directly from frozen.

Frequently Asked Questions

Nutrition Information

1 serving (about 40g)