AD The perfect steak and pulled beef Croquettes

Sear the beef if desired, but note that cooking low and slow is more effective.

Add 3 glasses of red wine to the pot.

Stir in 2 teaspoons of smoked paprika.

Add 4 cloves of garlic and 2-3 teaspoons of Worcestershire sauce.

Pour in beef stock and fill with hot water until it lightly covers the beef.

Add 3 large sprigs of rosemary, salt, and pepper to the pot.

Seal the pot with the lid and ensure the latches are closed.

Insert a temperature probe into the center of the meat.

Set the slow cooker to cook for 4 hours on low heat.

After 4 hours, remove the beef and shred it with two forks.

In a bowl, mix the shredded beef with a generous spoonful of Dijon mustard, 1 tablespoon of horseradish, and 1/2 tablespoon of yellow mustard.

Add a dash of Worcestershire sauce and balsamic glaze to the mixture.

Chop fresh parsley and add it to the beef mixture.

In a separate pot, add chopped onion and porcini or oyster mushrooms to boiling water and stir.

Let the mushrooms soften and release flavor into the water.

Ladle some of the mushroom stock into the beef mixture.

Chop the mushrooms and add them to the beef mixture.

Combine the mashed potatoes with the beef mixture and form into balls.

Freeze the balls for 20 minutes to firm them up.

Prepare a stock by reducing the leftover liquid with red wine and mushroom sauce.

Fill the sous-vide machine with water and set it to 60 Celsius.

Season the Phillip steak with salt and pepper and place it in a ziplock bag.

Submerge the bag in the sous-vide water and seal it shut.

Cook the steak in the sous-vide for about 1 hour.

After sous-vide, remove the steak from the bag and heat a pan until piping hot.

Add the steak to a buttered pan and brown all four sides.

Let the steak rest after cooking.

After freezing, roll the croquette balls in flour, then egg, and finally breadcrumbs.

Deep-fry the croquettes until golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens