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These beef tongue croquettes are a labor of love, starting with slow-cooked beef tongue that's shredded, seasoned with parsley and beef jus, and pressed overnight for a firm texture. Coated in a crispy breadcrumb crust and paired with a silky potato espuma, this dish is finished with a drizzle of beef jus and a sprinkle of finely grated Parmesan. The contrast of textures and flavors makes it a unique and satisfying experience.
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Place the beef tongue in a large pot and cover with water.
Bring to a gentle simmer and cook for 5 hours, keeping the liquid just below boiling.
Remove the tongue while warm and peel away the outer skin.
Trim and finely shred the meat.
Season the shredded tongue with salt, pepper, chopped parsley, and a small amount of beef jus.
Spread the mixture onto a tray lined with parchment paper and press into an even layer.
Cover with another sheet of parchment and refrigerate overnight until firm.
Cut the pressed tongue mixture into portions.
Bread each piece in flour, beaten egg, and breadcrumbs.
Heat neutral oil to 180°C.
Fry the breaded croquettes until golden brown and crisp.
Drain on paper towels and season lightly with salt.
Cook the peeled potatoes in salted water until tender.
Drain the potatoes and pass them through a potato ricer while hot.
Warm the cream and milk, then whisk in the agar-agar and bring briefly to a boil to activate it.
Blend the cream mixture with the potato purée and neutral oil until completely smooth.
Season with salt, strain the mixture, and transfer to a siphon.
Charge the siphon and keep it warm.
Pipe the potato espuma onto the plate.
Place the croquette on top of the espuma.
Add beef jus around the dish and finish with finely grated Parmesan.
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For a smoother potato espuma, ensure the potato purée is completely lump-free before blending.
If you don’t have a siphon, you can serve the potato mixture as a smooth purée instead.
Use a thermometer to maintain the frying oil at 180°C for even cooking.
Can I use a different cut of beef instead of tongue?
Beef tongue is recommended for its unique texture and flavor, but you could experiment with shredded brisket or chuck for a similar result.
What can I use if I don’t have agar-agar?
You can substitute agar-agar with gelatin, but note that the texture may differ slightly.
How do I store leftover croquettes?
Store leftover croquettes in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispness.
Can I make the croquettes ahead of time?
Yes, you can bread the croquettes and refrigerate them for up to 24 hours before frying.
What is the purpose of the agar-agar in the potato espuma?
Agar-agar helps stabilize the potato espuma, giving it a light and airy texture when dispensed from the siphon.
