Ingredients:

500g beef stewing meat

1 onion, finely chopped

2 cloves of garlic, minced

2 cups beef broth

1 tsp smooth Dijon mustard

1 tsp Worcestershire sauce

Oryx desert salt to taste

Freshly cracked black pepper to taste

2 tbsp butter

2 tbsp flour

Breadcrumbs

Eggs

Oil for frying

Method:

In a slow cooker, combine the beef stewing meat, onion, garlic, beef broth, mustard, Worcestershire sauce, salt, and pepper. Cook on low for 6-8 hours until the beef is tender and falls apart easily. Remove the beef from the slow cooker and shred it using two forks. Set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for 2-3 minutes until the roux is golden brown. Gradually whisk in the cooking liquid from the slow cooker to make a thick gravy. Add the shredded beef to the gravy and mix well. Let it cool and then refrigerate for at least 2 hours.

Once the beef mixture is cold and firm, shape it into small balls. Roll each ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Heat oil in a deep fryer or a deep saucepan to 180°C. Fry the beef croquettes in batches until golden brown and crispy.

Remove the croquettes from the oil and drain on paper towels. Serve hot.

To cook these in an air fryer: Prepare meatballs and then spray lightly with oil. Cook in the air fryer at 190C for about 10 minutes on one side. Then rotate and cook for 5 minutes longer.

Try the Leopard's Leap Cabernet Sauvignon Merlot blend or our Culinaria Grand Vin with these moreish meat bites.