Recipe
Beef Croquettes
Cuban beef croquettes with a broth-based béchamel, breaded and fried until golden on the outside and creamy on the inside.
- Preparation2 h 20 min
- Cooking40 min
- Total time3 h
- Servings20 croquettes
- DifficultyMedium
Croquettes are a dish of French origin, just like the béchamel sauce from which their filling is born. They arrived in Cuba through Spanish immigration, and Cubans adapted them to our flavors and products until they became a dish of our own.
Few things evoke childhood as much as homemade croquettes. They require some work, because you have to handle them quite a bit and know some tricks, but it is worth it: the flavor is memorable.
Ingredients
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Method
- Grind the previously cooked and shredded meat in a meat grinder or with an electric arm. Season it with salt and pepper and set aside.
CiberCuba - Chop the garlic, onion, and red pepper, and grind everything together so that it is homogeneous and there are no lumps in the croquettes.
CiberCuba - Heat the oil in a pot and sauté the mixture of garlic, onion, and pepper.
- When the sofrito is ready, add the flour and mix well.
- Incorporate the broth little by little, without stopping stirring, to make the béchamel.
- Add nutmeg to your taste.
- When the béchamel has a good consistency, add the meat and continue stirring so that it integrates well. If the dough is too soft, add a little more flour; if it is too thick, add a little more broth.
- Stir over low heat until the dough is compact and detaches easily from the bottom. Transfer it to a dish and let it cool.
- With the dough already cold, shape the croquettes. If they stick to your hands, grease them with a little oil or breadcrumbs.
- Bread the croquettes: pass them first through beaten egg and then through the breadcrumbs.
CiberCuba - Fry them in very hot oil until golden.
CiberCuba - Remove them and place them on absorbent paper to drain the excess fat. Enjoy!
CiberCuba
