Croqueta De Toro Recipe

Braising the oxtail

Preheat oven to 160°C (320°F). Season oxtail pieces with 0.5 tsp salt and 0.5 tsp pepper. In a heavy oven-safe pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat until shimmering. Brown oxtail pieces in batches on all sides (3–4 minutes per side). Remove browned pieces and set aside.

Lower heat to medium. Add diced onion, carrot and celery to the pot and sweat for 6–8 minutes until softened and lightly golden. Add the minced garlic and cook 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes to remove raw flavor.

Deglaze the pot with 250 ml dry red wine, scraping up browned bits. Reduce wine by half (about 3–5 minutes). Return oxtail to pot, add 750 ml beef stock, 1 bay leaf, 2 thyme sprigs, and remaining 1 tsp salt and 0.5 tsp pepper. Bring to a simmer.

Cover the pot and transfer to the oven. Braise for 3 hours, or until meat is fall-off-the-bone tender. Remove from oven and cool slightly. Reserve braising liquid; skim fat and strain liquid if needed. Shred the oxtail meat, discarding bones and excess fat. Measure and reserve about 250–300 ml of braising liquid (concentrated) for flavor — reduce it on the stove 5–10 minutes if too thin to intensify flavor.

In a medium saucepan over medium heat, melt 100 g unsalted butter. Add 100 g all-purpose flour and whisk continuously to form a smooth roux, cooking 2–3 minutes without browning to remove raw flour taste.

Gradually whisk in 600 ml warm whole milk in small additions until fully incorporated and smooth. Continue whisking until the sauce thickens to a very thick, paste-like béchamel (about 8–12 minutes). The mixture should be thick enough to mound on a spoon.

Season with 0.25 tsp freshly grated nutmeg, 0.5 tsp salt and 0.25 tsp black pepper. Stir in the shredded oxtail meat and 150–200 ml of the reserved reduced braising liquid to incorporate flavor and loosen the mixture slightly. Cook together 2–3 minutes so flavors meld. Taste and adjust seasoning. Remove from heat.

Spread the hot ragú-bechamel onto a shallow tray or bowl to cool slightly, then cover tightly with plastic wrap (pressing wrap onto surface to prevent skin) and chill for at least 3 hours, preferably overnight, until firm enough to shape.

Prepare three shallow bowls: one with 1 cup all-purpose flour, one with 2 beaten eggs, and one with 2 cups panko breadcrumbs. Line a tray with parchment for finished croquettes.

Using damp hands or a cookie scoop, portion the chilled croquette mixture into uniform pieces (about 30–35 g each) to yield roughly 20–24 croquetas. Shape into cylinders or ovals, compressing gently so they hold together.

Dredge each croqueta first in flour (shake off excess), then dip in beaten egg, then coat thoroughly in panko, pressing breadcrumbs gently to adhere. For an extra-crispy shell, double-dip: chill the coated croquettes 15 minutes and repeat egg + panko step once more.

Heat vegetable oil in a deep heavy pot or fryer to 175°C (350°F). Fry croquettes in small batches (4–6 at a time) for 2.5–3.5 minutes until golden brown and evenly crisp, turning as needed. Maintain oil temperature between 170–180°C. Do not overcrowd.

Remove croquettes with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep warm in a 90°C (195°F) oven briefly if serving all at once.

Make the demi-aioli by combining 150 g mayonnaise with 60 ml cooled demi-glace in a bowl. Whisk until smooth and homogeneous. Add 1 tsp lemon juice, 0.5 clove very finely grated garlic, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity or salt as needed.

Plate croquetas hot with a small dollop of demi-aioli alongside, sprinkle with 1 tbsp finely chopped parsley and serve with lemon wedges. Optionally offer extra demi-aioli for dipping.