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
- 50g plain yoghurt
- 50g mayo
- 100g horseradish cream
- 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.
- Meanwhile, mix all the ingredients for the mayo together and set aside until ready to serve.
- 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.
- 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.
- Deep fry in hot oil for a few minutes until golden and heated through.
- Serve with good sauerkraut and the horseradish mayo.
Tip: You can make this dish with any leftover meat, poultry or game
Recipe credit: Ryan Stringer
Photography credit: Harry Weir