Croquettes of the World: Ireland

My wife loves Shepard’s pie and this seemed perfect to transform into a croquette. To make it unmistakably Irish, I’ve used draught Gunniess brewed in Ireland as part of the beef stew. You can also use the leftover ingredients to whip up a Shepard’s pie.

Ingredients (Serves 2)

  • 200g of beef shin
  • 1 large potato (Yukon Gold works well)
  • 1 medium yellow onion
  • 1 medium carrot
  • 2 cups Beef stock (Campbell is great)
  • 1 cup Guinness
  • Corn flour
  • 1 whole egg
  • Japanese breadcrumbs

Getting it Done!

  1. Over medium heat, into a heavy bottom pot, add a few teaspoons of any oil
  2. When the oil smokes, brown the beef shin for 3-4 minutes per side
  3. Tip: When making stews, take the time to caramelize the meat (pork, beef, lamb and chicken). This adds a nice char flavor to the meat.
  4. Set aside to let the meat rest in a plate
  5. Finely dice the onion, add to the same pot used to brown the meat and stir well over medium heat
  6. Dice the carrot and add to the pot, stirring well
  7. Add the beef stock and Guinness, bringing it to a boil before turning down the heat
  8. Add the meat back into the pot, making sure that all the juices from the meat are included as well
  9. Place a aluminium foil over the pot cover to better retain heat
  10. Leave to stew for at least 2 hours at low heat or until the meat is soft enough to cut through with a fork / spoon
  11. Peel and quarter the potato before placing it on top of the stew to steam for another 25 minutes
  12. Remove the potatoes and mash well before setting aside
  13. Remove the meat, roughly chop and add back into the stew
  14. Over medium heat, add 3 teaspoons of corn flour, stirring well to combine and thicken the stew
  15. Leave aside to cool
  16. Place 2 tablespoons of mash potato into your palm and form a ball
  17. Use your thumb to make a big well to add 1 spoonful of the stew
  18. Close back the well and set aside for at least 30 minutes in the fridge
  19. Place corn flour, a whole beaten egg and Japanese breadcrumbs into 3 separate bowls
  20. Into a heavy bottom pot or pan, place 4-5cm depth of oil (palm, peanut or corn works best for deep frying) and bring to 180 Celsius over medium heat (Or when it bubbles rapidly when a wooden chopstick is placed)
  21. Coat every patty in this sequence before adding to the oil: flour, egg and breadcrumbs
  22. Do not over crowd, leaving space in between each patty
  23. Fry for about 30 seconds each side (or until golden brown)
  24. Remove, drain off the excess oil on paper towels and place on a drying rack to cool before serving
  25. Done!
  26. For a Shepard’s pie, just fill a ramekin 3/4 with the stew, top up rest with the potatoes and generously add freshly grated cheese of your choice. Place in an 200 degree Celsius oven for 5 minutes to melt the cheese
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