This dish was a real labour of love! I was determined to use oxtail in something other than a casserole or stew and croquettes fitted the bill perfectly when I had some beautiful fillet in the fridge.
These croquettes do take considerable time and effort to make, but you will be rewarded with the most succulent meat encased in a deliciously crisp shell.
The oxtail was cooked sous vide for 12 hours at 82 degrees C before being shredded and combined with a little seasoning and chives.
The croquettes were fantastic with some slow-cooked caramelised onions but would make an amazing base for a rich risotto!
I paired the croquettes with sous vide beef fillet (56 degrees C for 1 hour), watercress emulsion, carrot purée, braised leek, caramelised onions and port reduction.
1 Oxtail – Cut into sections
1 Garlic Clove
1 Bay Leaf
2 Thyme Sprigs
2 Tbsp Chopped Chives
Salt and Pepper
1) Vacuum pack the oxtail with the garlic, bay leaf and thyme. Sous Vide at 82C for 12 hours.
2) Remove from the water bath and shred the meat. Combine with the chopped chives and season well with salt and pepper. Transfer the shredded oxtail onto a large piece of cling film and roll into a thin log. Chill in the fridge overnight.
3) Pre heat a fryer to 190C. Remove the oxtail from the fridge and cut into equal sections around 3-4cm in length. Remove the cling film. Dust the oxtail pieces with flour and roll in the beaten egg. Roll each section in panko breadcrumbs.
4) Fry at 190C for 2-3 minutes until golden brown.