Beef brisket croquettes with horseradish mayo

This is a nice way of using up slow-cooked meat such as brisket, also often known as ‘boiled beef’. We either brine or marinate the brisket overnight first before cooking. To cook the brisket, add to cold, salted water and cook on a slow simmer for four to six hours until the meat pulls apart.

Serves 4 as a starter or two as a main


  • 4 Rooster potatoes
  • 250g beef brisket, slow-cooked and finely diced
  • 4 eggs,beaten
  • 20ml milk
  • 100g plain flour, plus more for dusting
  • 500g panko breadcrumbs or leftover bread blended Sauerkraut, to serve

For the horseradish mayo

  • 50g plain yoghurt
  • 50g mayo
  • 100g horseradish cream


You can make this dish with any leftover meat, poultry or game.


  1. Bake the potatoes in an oven at 160ºC/gas mark 2V for 30-40 minutes in their skin. Check if they are cooked by inserting a skewer to the centre, it should come out clean and easy. If not, continue to cook until done.
  2. Meanwhile, mix all the ingredients for the mayo together and set aside until ready to serve.
  3. Cut the potatoes in half and, with a spoon, scoop out the centre. Add this to a ricer or use a masher or fork to mash. To this, add seasoning, the finely diced beef and mix well.
  4. With an ice-cream scoop, scoop out the mix onto a fl oured surface, using your hands, roll each ball on the surface to create a cigar shape or sphere. Roll the croquettes in the eggs, followed by the milk, flour and then the breadcrumbs.
  5. Deep fry in hot oil for a few minutes until golden and heated through.
  6. Serve with good sauerkraut and the horseradish mayo. 

Recipe Series: Beef it up

We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio

Recipes in this series:

Ryan Stringer

Ryan Stringer