Beef Croquette

INGREDIENTS

• ⅓ ONION, CHOPPED
• 1 CLOVE OF GARLIC
• 2 TABLESPOONS OLIVE OIL
• 2 CUPS BRAISED BEEF, SHREDDED
• 3 TABLESPOONS BUTTER
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 1 CUP MILK
• 2 TABLESPOONS PARSLEY, CHOPPED
• SALT TO TASTE

FOR COATING

• 1 CUP ALL-PURPOSE FLOUR
• 2 EGGS
• 1 CUP DRIED BREADCRUMBS
• 1 BOTTLE CORN OIL, FOR FRYING

PREPARATION

Sauté onion and garlic in olive oil, until golden. Stir in the beef and set aside. In the same pan, melt the butter and add 3 tablespoons of all-purpose flour, stirring constantly to avoid lumps. Mix well and cook for about 4-5 minutes, until it starts to smell like cookie. Add milk, parsley, the reserved meat and salt to taste. Cook over low heat until thickens and let stand. Shape the dough into little cakes, coat in all-purpose flour, then dip them in beaten eggs and, finally, coat in breadcrumbs. Fry in hot oil.

IN DETAIL: Croquettes’ origins are European. They were brought to Brazil by Portugal, where it can be eaten as a main dish, sided by rice and potatoes. In Brazil, it has found its place at parties and display counters of bars and bakeries.