Brisket is from the breast or lower chest of the cow: it has a generous fattiness and open-grained texture which make it incredibly suitable for slow-roasting. Beef brisket croquettes can be served as side dish or main dish, whatever suits you best!
Ingredients for 4 servings
250g beef brisket, finely diced
100g plain ﬂour, plus more for dusting
500g breadcrumbs to serve
50g plain yoghurt
100g horseradish cream
1. First, start by baking the potatoes in the oven at 160ºC for 30-40 minutes unpeeled. Check if they are cooked by inserting a tooth pick to the center, as it should come out clean and easy. If not, continue to cook until done.
2. While the potatoes are baking, mix all the ingredients for the mayo together and set aside until ready to serve.
3. Cut the potatoes in halves and scoop out the center using a spoon. Mash this with a masher or fork. Then add seasoning and the finely diced beef and mix well.
4. Scoop out the mix onto a ﬂoured surface, using your hands, roll each ball on the surface to create a sphere. Roll the croquettes in the eggs then dip them into milk and ﬂour and then the breadcrumbs.
5. Deep fry in oil for a few minutes until they get golden brownish.
Serve with horseradish mayo.