Beef Brisket Bourguignon Croquettes

Slow cooked beef brisket in a rich red wine sauce with béchamel, turned into croquettes. Heaven!

Done in 2 hours+

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the bourguignon

1kgbeef brisket, diced

150gstreaky bacon, diced

1large carrot, finely diced

1onion, diced

2celery ribs, finely diced

300gmushrooms, finely chopped

5garlic cloves, finely chopped

2 tbsptomato paste

2 tbspplain flour

450mlred wine

600mlbeef stock

Salt and pepper, to taste

for the croquettes

30gunsalted butter

30gplain flour

300ml approxmilk

100gplain flour

3eggs, beaten

100gpanko breadcrumbs

1lvegetable oil, for frying

for the mayo

1egg yolk

1garlic clove

1/2lemon, juiced

2 tspwholegrain mustard

200mlvegetable oil

3-4 tbspbourguignon gravy

Salt and pepper, to taste

Inspired by Julia Child's famous Beef Bourguignon recipe, these pulled brisket croquettes are a winner. Served with a homemade mayo using the bourguignon sauce, you've gotta try this recipe!

Method

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.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.