Croquetas De Rabo Recipe

Preparation and Cooking

1. 1

   Prepare the Oxtail Filling

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the oxtail beef and sauté until browned. Pour in the port wine and let it simmer for about 5 minutes. Add the beef stock, cover, and cook on low heat for about 2-3 hours until the meat is tender. Once cooked, shred the oxtail meat and mix it with the chopped wild mushrooms and mashed potatoes. Season with salt and pepper to taste.

2. 2

   Make the Croquettes

   Allow the filling to cool, then form small balls or patties with your hands. Dip each croquette in the beaten egg, then roll in breadcrumbs to coat evenly. Place them on a tray and refrigerate for about 30 minutes to set.

3. 3

   Fry the Croquettes

   In a deep pan, heat the remaining olive oil over medium-high heat. Fry the croquettes in batches until golden brown and crispy on all sides. Remove them and drain on paper towels.

4. 4

   Prepare the Brussels Sprouts

   In a separate pan, sauté the halved Brussels sprouts in olive oil, seasoning with salt and pepper until tender and slightly caramelized.

5. 5

   Serve

   Plate the croquettes alongside the Brussels sprouts. Drizzle with any remaining oxtail jus and serve with Dijon mustard on the side.