Meat croquette: made with diced meat, under pressure

Meat croquettes: special recipe, made with cubes of meat, under pressure, they are soft and creamy inside

Meat Croquettes

By Cris Muratori, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. How to make a delicious meat croquette, to serve as a snack or as an accompaniment to a good PF. Chef Cris Muratori’s advice is to go further and freeze the breaded croquettes for later use.

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• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 pressure cooker, 1 cutting board, 2 bowls, 1 strainer or strainer.
• EQUIPMENT: conventional

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INGREDIENTS, CLICK TO VIEW SHOPPING LIST

MEAT CROQUETTE (PASTA)

• 300 g of rump rump, trimmed of fat, cut into large cubes
• Corn oil
• 1 clove of garlic, minced
• 1/4 onion, large, chopped
• 1 tomato, ripe, chopped
• blond
• 75 ml of whole milk
• chopped parsley
• chives, chopped
• 1 tablespoon unsalted butter
• 1 egg unit (yolk)
• 1 cup wheat flour, add little by little.
• 1 1/2 teaspoons salt or as much as you like
• 1/2 teaspoon pepper, or as much as you like
• Enough boiling water to cover.
• 200 ml of meat cooking broth (see recipe) (see preparation method)

BREATHING AND FRYING (meat croquettes)

• Breadcrumbs to taste
• To taste Corn oil

TO ACCOMPANY (meat croquettes)

• chili sauce (optional)

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Boil a kettle of water.
3. Cut the meat into large cubes, season with salt and pepper.
4. Cut the onion, chop the garlic clove(s) and the tomato(s).
5. Clean, chop and dry the parsley and green onions.
6. Important advice: this recipe is more practical if divided into 2 days: cook the meat in one day, set aside the broth and chop it. The next day prepare the pasta and croquettes.

PREPARATION:

MEAT CROCKET – Cooking meat

1. Heat a pressure cooker, put the oil and the meat into cubes, without overlapping them.
2. Seal the meat by browning it on all sides.
3. Repeat until you finish all the meat. Remove the cubes from the pan, reduce the heat.
4. Fry the chopped onion until transparent.
5. Then add the minced garlic, mix and after 1 minute add the chopped tomato.
6. Put the meat back, add the boiling water (see quantity in the ingredients) and the bay leaf. Important: the quantity indicated must be sufficient to cover all the meat, otherwise top up with more water.
7. Turn up the heat, cover, and then reduce the heat to simmer for 25 minutes.

MEAT CROQUETTE – Preparation of the dough:

1. When the cooking time has elapsed, remove the pressure and open the pan. Make sure the meat is tender and “flaky”.
2. Remove the bay leaf. Filter the broth, reserve (see the quantities in the ingredients).
3. Mince the meat, with a fork or if you prefer, with the food processor or the mixer with the paddle. Book in a bowl.
4. In the pot (it can be the same) add the meat broth (reserved from cooking the meat), the milk, the butter.
5. Heat over low heat until the butter melts. Mix well.
6. Add the minced meat, parsley and chopped chives and mix well.
7. Gradually add the wheat flour and the yolk(s), alternately to bind the dough, until the mixture is smooth – This step can be done off the heat, to make it easier.
8. Stir continuously with a spatula, just enough to combine the meat and the dough without forming lumps.
9. Continue cooking and stirring until it comes off the bottom of the pan – check if a skin has formed on the bottom.
10. Adjust seasonings: salt, pepper
11. Remove from heat, turn off. Let the dough cool to room temperature covered with transparent film.

MEAT CROQUETTE – Roll, bread and fry

• Roll the croquettes into 20g portions or use a measuring cup to make them even.
• Roll the croquettes in the breadcrumbs.
• Fry in preheated oil at 180°C or freeze.
• Frozen, the croquettes can be fried without having to defrost them. In this case, preheat the oil to 200°C.
• Drain and dry well with a paper towel.

FINISHING AND ASSEMBLY:

1. Serve as an appetizer or main course as a side dish.
2. Accompany with pepper sauce or other sauce of your choice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.