Beef Brisket Bourguignon Croquettes

Preheat the oven to 175 C. Cook the bacon until crispy, remove with a slotted spoon and set aside.

Season the brisket with salt and pepper then brown beef in the same pot - you may have to do this in batches depending on the size of your pot. Place in a bowl with the bacon.

Add in the aromatics - onion, carrot, celery, garlic, and mushrooms, and sauté with a knob of butter.

Add the bacon and beef back in, then add in flour. Coat everything in the flour and cook for 2-3 minutes before adding tomato paste. Stir to coat everything well.

Deglaze with the wine and stock, cover with a lid, then into the oven for 2 hours or until beef is super tender.

Once everything is tender, remove the beef from the sauce and shred.

Reserve 3-4 tbsp of the bourguignon sauce for the mayo, and leave to cool in the fridge. Remove the rest of the sauce and set aside while you make the bechamel.

Into the same pan add unsalted butter over medium heat. Once foaming add the flour, and whisk until combined. Leave to cook for 2 minutes. Slowly start whisking in the milk, then add the rest of the sauce back in along with the shredded beef.

Pour into a dish, cover with cling film and leave to cool in the fridge ideally overnight.

For the dipping sauce, add an egg yolk, garlic, lemon, mustard, salt, and oil. Emulsify until thick using an immersion blender. Stir through the cooled gravy at the end.

Grab the chilled mix and scoop a large tablespoon of the mix. Shape into a croquette, then roll in flour, then into the eggs, then panko. Add back into eggs then panko again so it’s double dredged. Repeat with the rest of the mixture.

Heat your vegetable oil to 180 C. Carefully add in your croquettes and fry until golden brown. Finish with flaky salt and chives, and serve with the gravy mayo.