Brazilian recipe
Homemade Beef Croquettes (Croquete de carne)
A faithful Brazilian recipe for homemade beef croquettes, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 cups of milk
4 tablespoons of mayonnaise
2 cups of plain flour
Sal to taste
Cheiro-verde chopped to taste
500 g of minced beef
2 tablespoons of vegetable oil
1 onion pequena chopped in cubes
2 eggs (for empanar)
flour of rosca (for empanar)
Oleo vegetal for fritar
4 tablespoons of mayonnaise
2 cups of plain flour
Sal to taste
Cheiro-verde chopped to taste
500 g of minced beef
2 tablespoons of vegetable oil
1 onion pequena chopped in cubes
2 eggs (for empanar)
flour of rosca (for empanar)
Oleo vegetal for fritar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, mix the milk, the mayonnaise, the sal and the cheiro-verde
- Take to the medium heat and Let boil
- Quando the mixture iniciar boil, add the plain flour gradually, stirring constantly
- Continue cooking and stirring ate the dough come away completamente of the bottom of the pan, forming the bloco smooth
- Remove the dough of the pan and espalhe sobre the surface limpa and fria (como marmore or bancada) to cool
- in outra pan, aquecthe the vegetable oil in medium heat
- Brown the onion chopped in the oil
- Add the minced beef and the sal, refogando bem ate that the meat esteja cooked and without excesso of liquido
- Espere the refogado of meat cool the pouco
- Fold in the minced beef refogada à dough of croquete ja fria and mix bem ate that the ingredientes estejam completamente integrados
- Shape the croquetes in the formato desejado
- Prepare the estacathe of empanamento: Beat the eggs in the bowl and place the breadcrumbs in outro
- Coat cada croquete primeiro in the egg batido and, in seguida, in the breadcrumbs, garantindo that fiquem bem cobertos
- Heat bastante vegetable oil in the pan funda or fritadeira
- Fry the croquetes in oil hot ate that fiquem golden and crocantes
- Remove the croquetes with the escumadeira and place-the sobre kitchen paper to remover the excesso of oil
- Serve the croquetes quentes como aperitivo
Observations
This recipe keeps the Brazilian identity of Croquete de carne, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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