Brisket Croquettes

Brisket Croquettes


  • 2 lbs | Russet potatoes
  • 1 1/4 - 1 1/2 cups | Caputo flour
  • 3 egg yolks
  • Salt
  • 400 grams | Chopped brisket
  • 30 grams | Jalapeño
  • Pork rinds
  • 1 qt | Smoked gouda


Bake Potatoes in oven at 350 for 1 hour or until completely cooked. Split potatoes in half and scoop out the flesh and run it through a potato ricer. Place hot potatoes on a board or counter make a well in the center. Place a layer of about 1/2 cup flour in the well, add the egg yolks and add 1/2 cup more of flour and salt. Add the chopped Brisket and diced Jalapeno. Use a dough scrapper to mix together. this process should be done quickly. The resulting dough should be homogeneous and barely sticky on the outside. Shape dough into a ball. Pull off small amount of dough and shape into a ball. Once formed add one small cube of smoked gouda to the center and reshape. Toss in flour, egg, and blitzed pork rinds and fry till golden brown.

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