BEEF CROQUETTES

Beef Croquettes:

• 5kg Beef Cheek, diced
• 3 Onions, finely diced
• 3 Carrots, finely diced
• 3 Sticks of celery, finely diced
• 100mL Sherry vinegar
• Salt and pepper, to taste
• 2 Cups Panko breadcrumbs
• ½ Cup plain flour
• 1 tbs Milk
• 5 eggs, lightly beaten

Red Onion Pickle:

• 500g Pickling onions, sliced into 5mm rounds
• 600mL White wine vinegar
• 600mL Caster sugar
• 500mL Water
• 4 Red cabbage leaves
• 10 Peppercorns

• batch No.5 BBQ Sauce
• Fresh edible flowers, to garnish

To make the beef croquettes: 

1. Chargrill the beef cheek and all the vegetables.
2. Place the beef cheek and vegetables in a flameproof dish and cover with water. Cook overnight in the oven at 90°C.
3. Once cooked thoroughly and vegetables are soft, strain the water and thoroughly mix the beef with vegetables (ensure the beef is warm enough when mixing).
4. Spray a small tray with oil and line it with baking paper.
5. Press the mixture into the baking tray, allowing the baking paper to be placed on top.
6. Leave it in the fridge overnight.
7. Cut into 9 lengthwise portions, each about 3cm wide.
8. Coat each portion with flour, egg wash, and panko breadcrumbs.
9. Deep fry croquettes at temperature of 180˚C until golden

To make red onion pickle:

1. In a saucepan, bring vinegar, water, sugar, and peppercorns to a boil.
2. Pour the hot liquid over the sliced onions and cabbage leaves.
3. Allow the mixture to cool, then transfer it to a jar for storage until needed.