Jul 09 2026
Restaurants›Hudson & Co.›Oxtail Croquette Recipe

Oxtail Croquette Recipe

Inspired by Hudson & Co.
Time4h
Serves4

Pickled Shallots, Roasted Piquillo Peppers, Truffle Aioli

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Ingredients

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Oxtail Filling

Croquette Coating

Pickled Shallots

Roasted Piquillo Peppers

Truffle Aioli

Method

Oxtail Filling

  1. 1

    Prepare the Oxtail

    In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, chopped carrot, and chopped celery. Sauté until vegetables are softened.

  2. 2

    Cook the Oxtail

    Add the oxtail pieces, bay leaves, beef broth, salt, and black pepper. Bring to a simmer, cover, and cook on low heat for about 3 hours until the meat is tender. Remove the oxtail and let cool. Shred the meat and discard the bones and bay leaves.

  3. 3

    Combine and Chill

    Return the shredded meat to the pot and stir well. Let cool completely in the refrigerator for at least 2 hours or overnight.

Croquette Assembly

  1. 4

    Prepare for Frying

    Once the oxtail filling is chilled, shape the mixture into small balls or logs.

  2. 5

    Coat the Croquettes

    Set up a breading station with flour, beaten eggs, and bread crumbs. Dip each croquette first in flour, then in the egg, and finally coat with bread crumbs.

Pickled Shallots

  1. 6

    Prepare the Pickling Liquid

    In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until sugar dissolves.

  2. 7

    Pickle the Shallots

    Pour the hot pickling liquid over the thinly sliced shallots in a jar. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Roasted Piquillo Peppers

  1. 8

    Prepare the Peppers

    Drain the jarred piquillo peppers and place them in a bowl. Drizzle with olive oil and season with salt.

  2. 9

    Roast the Peppers

    Once the oil and salt are added, gently toss the peppers and place them on a baking tray. Roast in a preheated oven at 180°C (350°F) for about 10 minutes.

Truffle Aioli

  1. 10

    Mix the Aioli

    In a bowl, combine mayonnaise, truffle oil, lemon juice, minced garlic, and salt. Whisk until smooth and well combined. Refrigerate until ready to use.

Frying and Serving

  1. 11

    Fry the Croquettes

    Heat oil in a deep frying pan to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes each. Drain on paper towels.

  2. 12

    Serve

    Serve the oxtail croquettes hot with pickled shallots, roasted piquillo peppers, and drizzled with truffle aioli.

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