BEEF CROQUETTES WITH PEPPERMINT EMULSION – Wonderful Beef

BEEF CROQUETTES WITH PEPPERMINT EMULSION

21 October, 2019

Beff croquettes with peppermint emulsion recipe

Ingredients (4 people)

Croquettes

– 960 gr. of minced beef (beef skirt)
– 3 pieces of ham bone
– 3.60 l. of milk
– 400 gr. of butter
– 400 gr. of flour
– 400 gr. of cream
– 20 gelatin leaves
– 4 onions
– Tbsp. salt, pepper, nutmeg

Peppermint emulsion

– 2 eggs
– 300 gr. of sunflower oil
– 50 gr. of peppermint
– Tbsp. salt and vinegar

Elaboration

In order to elaborate the croquettes, cut the onion in brunoise and sauté it with butter until it is transparent. Add the flour and make a roux. Apart from that, infuse the milk and the ham. Add the milk to the roux little by little and make a béchamel with it. When it is ready, add the cream and the gelatin leaves. Lastly, add the beef to the mixture and let it cold on trays. Once it is cold, make balls of 20 gr. Then, bread the balls and set aside.

For the peppermint emulsion, put the eggs in a glass and add little by little the oil and whip. Once stable, add the peppermint and finish whipping. Put the mix in a feeding bottle.

Finishing

To serve, place the croquette in a plate and garnish it with the peppermint emulsion.

 

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