Mike Reid Beef Short Rib Croquettes
- Prep time 15Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Lamb
- Cut Short Ribs
- Serves 10
Slow-braised Australian beef short rib is shredded and formed into crisp golden croquettes, served with a rich black garlic emulsion. Tender braised beef, crunchy panko coating and deep umami flavours combine to create an indulgent canapé-style appetiser with a refined finish.
Ingredients
Braised Beef
- 600 g beef short rib
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 tablespoon tomato paste
- 200 ml beef stock
- 1 tablespoon olive oil
- Sea salt – to taste
Croquette Mix
- 200 g cooked shredded short rib
- 1 tablespoon reduced braising liquid
- 1 tablespoon parsley, finely chopped
Crumbing
- 50 g plain flour
- 1 egg, beaten
- 80 g panko breadcrumbs
- Vegetable oil – for frying
Black Garlic Emulsion
- 3 black garlic cloves
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 150 ml neutral oil
- Fine sea salt – a pinch
Method
Braised Beef
- Preheat the oven to 160°C.
- Season the beef short rib with sea salt.
- Heat the olive oil in a heavy-based pan and brown the beef well on all sides.
- Remove the beef from the pan.
- Add the onion, carrot and celery, cooking until softened.
- Stir in the tomato paste and cook for 1 minute.
- Return the beef to the pan and add the beef stock.
- Cover and cook in the oven for 3 hours until tender.
- Remove the beef and shred finely.
- Reduce the braising liquid until thickened and concentrated.
Croquette Mix
- Combine 200 g shredded beef with the reduced braising liquid and parsley.
- Shape into 10 small cylinders, approximately 30 g each.
- Chill until firm.
Crumbing
- Dust each croquette lightly in plain flour.
- Dip into beaten egg, then coat evenly in panko breadcrumbs.
- Chill for 30 minutes.
- Fry at 180°C for 2–3 minutes until golden and crisp.
- Drain on kitchen paper.
Black Garlic Emulsion
- Blend the black garlic, egg yolk, Dijon mustard and red wine vinegar together.
- Slowly stream in the neutral oil while blending continuously to form a thick emulsion.
- Season lightly with sea salt.
To Serve
- Pipe a small dot of black garlic emulsion onto each croquette.
- Serve immediately while hot and crisp.
Find Mike Reid on Social Media
