That croquettes are a delight is no secret. It is also a very versatile dish that can be made with an infinite number of ingredients. But if you want to surprise your guests with croquettes full of flavor and very very juicy, do not miss this recipe for oxtail croquettes. The result will not leave anyone indifferent.
Although our favorites are meat croquettes, such as chicken or foie, we can make them with many other ingredients. For example, blue cheese croquettes are also delicious and very juicy. And we also have fish versions. Croquettes can be made with any filling you like. Just use your imagination and add a good bechamel sauce with your favorite ingredients.
Do you know the Sicilian arancini? They are the Italian version of our croquettes and are made with risotto rice.
If braised oxtail is already good in itself, these oxtail croquettes are a scandal.
They have a powerful flavor and are very juicy inside. They also have a great advantage to make them very juicy in a very simple way. Thanks to the fact that the stew is very gelatinous, we can make our croquettes with a more liquid béchamel sauce. When the dough is cooled, it will have a perfect texture to prepare the croquettes; and when heated, they will be almost liquid inside.
Oxtail Croquettes Recipe
We can make this recipe to take advantage of the leftover oxtail. Or, make the stew directly to prepare our croquettes. Although it is not complicated, it does require organization and time. Well, the oxtail is much better if we let it rest, already cooked, from one day to the next.
Then, when we make the croquettes, the dough should also rest in the refrigerator for a day before forming the croquettes.
Oxtail croquettes
Ingredients
- 150 g Oxtail (already stewed and boned)
- 1 onion
- 50 g Flour
- 2 Eggs
- 600 ml Milk
- 1 Tbsp Butter
- Bread crumbs
- Extra virgin olive oil
- Salt
- Pepper
- Nutmeg
Instructions
- We begin by chopping the oxtail meat and the onion very well, if we want to add it. In a frying pan with a drizzle of oil, cook the onion over medium heat.
- In the same frying pan, add a tablespoon of butter; when it is melted, add the flour and let it toast while stirring, so that it does not burn.
- When the flour is golden brown, add the warm milk (you can substitute the milk for the broth from the oxtail stew, or add half and half) and stir well to break up the lumps. When it begins to thicken add salt, pepper and nutmeg. Mix well
- Add also the oxtail and everything together for a few minutes. If the béchamel sauce is too thick, add a little more milk. When it has the desired texture, leave the mixture in a deep duck and wait until it cools down, at room temperature.
- Once cold, store it in the refrigerator and let it rest for at least a couple of hours (ideally overnight).
- When the dough has rested, we are going to make the croquettes. Prepare the eggs in a deep dish, with a little salt and beat well.In another dish, put the breadcrumbs.
- Once everything is ready, using two spoons we are going to shape our croquettes. We dip them in the egg and bread. Once ready, we fry them in abundant oil once it is very hot. When they are fried, remove them to a plate with absorbent paper to eliminate the excess of oil.Your chicken and ham croquettes are ready.
Nutrition
As you can see, although it is a laborious recipe, it is not complicated at all. And I assure you that it is worth it.
If you liked it, remember to leave us your comments, ideas, tips and opinions, we love to read them! You can also follow us on social networks to keep up to date with all our publications. You can find us on Twitter, Facebook and Instagram.
