Croquetes de Carne

Ingredients

• 400 gcooked beef shin — very finely chopped
• 60 gbutter
• 80 gall-purpose flour
• 500 mlwhole milk — warmed
• 1onion — finely chopped
• 2 clovesgarlic — minced
• 1 tbsptomato paste
• 1 pinchfreshly grated nutmeg
• 2eggs — beaten
• 200 gfine breadcrumbs
• sunflower oilfor deep frying
• to tastefine sea salt and black pepper

Method

1. Start by finely chopping 1 onion and mincing 2 cloves of garlic. These will form the base of your flavor, so ensure they are finely cut to blend well into the mixture. Set them aside separately as they will be added at different stages.
2. In a large saucepan, melt 60 g of butter over medium heat. Once the butter is foamy, add the chopped onion and cook until it becomes translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, making sure not to let it brown.
3. Stir in 80 g of all-purpose flour to the onion and garlic mixture, creating a roux. Cook this mixture for about 2 minutes, stirring constantly, until it turns a pale golden color. This step ensures that the flour is cooked through and will not taste raw.
4. Gradually pour in 500 ml of whole milk, whisking continuously to avoid lumps. Keep stirring until the mixture thickens into a smooth béchamel sauce. It should coat the back of a spoon and have a creamy consistency.
5. Add 1 tbsp of tomato paste and a pinch of freshly grated nutmeg to the béchamel, stirring well to incorporate. Season with fine sea salt and black pepper to taste. This will enhance the flavor of the sauce, making it rich and aromatic.
6. Shred 400 g of cooked beef shin and add it to the béchamel sauce. Mix thoroughly until the beef is evenly distributed and the mixture is thick enough to hold its shape. Allow it to cool slightly, as this will make it easier to handle when shaping the croquettes.
7. Once the mixture is cool enough to handle, shape it into small, cylindrical croquettes using your hands. Beat 2 eggs in a shallow dish and place 200 g of fine breadcrumbs in another dish. Dip each croquette first into the egg, then roll it in the breadcrumbs to coat evenly.
8. Heat sunflower oil in a deep fryer or a large, heavy-bottomed pot to 180°C (350°F). Carefully lower the croquettes into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and crisp on the outside, about 3-4 minutes per batch.
9. Remove the croquettes from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve immediately on a small plate, optionally garnished with chopped parsley or a sprinkle of coarse salt, to enjoy them at their best while still hot and crispy.