Beef Shank Croquette

Name: Beef Shank Croquette
Prep time: 30 min
Total time: 520 min
Ingredients: 3 cups gruyère cheese; 7 tbsp butter; 2¼ cups all-purpose flour; 1¼ cups breadcrumbs; 1 cup milk; 2 egg; parsley to taste; 3 cups vegetable oil; 1 kg beef shank; 2 tbsp sweet soy sauce; 1 cinnamon stick; 2 tbsp mustard; 1 sprig rosemary; 3 tbsp red wine; ¼ cup beer; 1 tbsp soy sauce; 1 clove garlic; 1 red onion; 1 white onion; to taste olive oil; to taste black pepper; to taste salt; 7 cloves garlic confit; 2 tbsp mustard; ½ bunch parsley; 3 egg yolk; 1 lime; 1⅓ cups vegetable oil; black pepper powder to taste; salt to taste

8h 40m

This is a unique recipe that is made using the drippings created while the meat cooks.

Because beef shank tends to be a cut that is very tough, dry, and full of sinew, it is most often cooked at lower temperatures for prolonged periods of time.

Peel, chop and hache 1 white onion
Peel, chop and hache 1 red onion
Peel and crush 1 garlic clove
Cut 1 kg of beef shank into 5 cm thick slices
Drizzle 2 tbsp of olive oil in a pressure cooker and add the onions and the garlic
Add 1 cinnamon stick and 1 sprig of rosemary. Cook over medium heat until the onions are translucent
Add the sliced beef
Add 2 tbsp of mustard, 3 tbsp of red wine and 2 tbsp sweet soy sauce
Add 1 tbsp of soy sauce
Add 1¼ cup of beer
Season with salt and ground black pepper to taste and stir
Cover the pressure cooker with the lid and simmer for 45 minutes until the meat gets tender
Take the meat out of the pressure cooker and shred it with a fork
Strain the stock
Melt 7 tbsp of butter in a medium saucepan over medium heat
Add 1¼ cups of flour and stir until crumbly
Add 1¼ cups of the braised shank drippings and whisk until homogeneous
Add 2 cups of the shredded braised beef and mix to combine
Add 3 cups of grated gruyère cheese and mix to combine
Add chopped parsley to taste and mix well
Transfer to a bowl and cover with cling film, pressing tightly against the surface
Place the dough in the refrigerator for 6h until firm
Add 7 cloves of garlic confit to a mortar and pestle. Pound until the garlic breaks down
Chop ½ bunch of parsley, discard the stems
Add chopped parsley and pound to form a paste. Reserve
Add 3 egg yolks to a large bowl
Add 2 tbsp of mustard
Add 1⅓ cups of vegetable oil in a thin stream. Whisk until well emulsified
Add salt and black pepper to taste and whisk to combine
Add the zest of 1 lime and 1 tbsp of the garlic and parsley paste. Whisk to combine. The garlic confit & parsley mayonnaise is ready
Remove dough from the refrigerator and make 2 tbsp sized balls
Add 1 cup of wheat flour to a bowl and use it to coat the croquette balls
Beat 2 eggs with 1 cup of milk. Dip the croquette in the eggs
Use 1¼ cups of breadcrumbs to coat the croquette balls
Heat 3 cups of frying oil in a pot over medium-high heat
Fry the croquettes until deep golden brown
The braised shank croquettes are ready! Serve them with the garlic confit & parsley mayonnaise
Enjoy every bite!