Doritos Brisket Croquettes

Need canapé inspo? Try cheesy braised brisket coated in Doritos Chilli Heatwave, fried until golden and crispy!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

Brisket

1kgbrisket, diced

1 tbspflour

Salt and pepper, to taste

1onion, quartered

1/2leek, quartered

3red chillies

6garlic cloves

500mlbeef stock

1 tspsugar

1 tbspchipotle paste

1 tbspcider vinegar

1 tspsmoked paprika

1 tspground cumin

1 tbspWorcestershire sauce

Croquettes

30gbutter

30gflour

200mlmilk

2 tbspDoritos nacho cheese

Salt and pepper, to taste

2eggs, beaten

1 bagchilli heatwave, crushed

Vegetable oil, to fry

Doritos sour cream & chive, to serve

Low moisture mozzarella, cubed

This is the perfect Christmas or New Year's Eve party snack. Ideal for a crowd, and all the prep can be done ahead of time, frying when your guests arrive! The secret ingredient is Doritos Chilli Heatwave crisps - yep, you heard us. Give 'em a go.

Method

Dust brisket in flour, salt and pepper, brown the beef in a dutch oven with a splash of oil. Once it’s all nicely browned, set aside.

Add the onion, garlic, leek, and chillies, and cook until slightly charred and softened. Remove from the pot

Blend up the aromatics with the seasonings, and a splash of beef stock.

Put the beef back in the pot, pour over the blended mixture and the remaining beef stock, then pop the whole thing into the oven at 150 C for 2-3 hours

Remove the beef, shred up, and remove the reduced sauce.

In the same pot melt the butter, then add the flour. Cook for a few minutes, then add the milk. Whisk together, then add the Doritos nacho cheese, along with a couple spoonfuls of the sauce.

Add the beef back in, mix well, then transfer to a tray, and let set in the fridge for an hour.

Scoop into croquette shapes, then stuff with cheese. Coat in flour, beaten egg, then the crushed chilli heatwave Doritos.

Preheat the oil until 180 C, then fry until golden and crispy.

Serve with Doritos sour cream & chive dip, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.