Beef Brisket Croquettes

A Stokes recipe by our Resident Chef

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What you'll need

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Squeezy 420g
Jar 345g
Case 6x 345g
Jar 240g
Case 6x 240g
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From your local shop
  • 380g Slow Cooked Beef brisket
  • 300g Mash Potato
  • 10g Fresh Chopped Parsley
  • 2 Eggs
  • 100ml Milk
  • Panko Breadcrumbs
  • 10g Fresh Chopped Tarragon.
  • 200ml Stokes Real Mayonnaise
  • 2 Tablespoons Stokes Bramley Apple Sauce.

This is a great recipe for a starter or canapes. I love this recipe as everything can be done in advance. Here I have used a cooked beef brisket, which is available in most supermarkets. They tend to be slow cooked so are lovely and tender and full of flavour.


  1. Re- heat the brisket according to manufacturer’s instructions.
  2. Once done, remove any excess liquid and set to one side.
  3. Whilst the beef is still warm, pull the beef apart (you can use two forks for this) so you are left with thin strands of beef.
  4. Mix in the mash potato and season with a little salt & pepper and chopped parsley.
  5. Form the mix into cylindrical rolls about 5cm long. Once done, chill in the fridge for 1 hour.
  6. Beat the eggs and milk together and pass each croquette through flour, then the egg wash and finally the breadcrumbs, rolling each croquette between both hands to keep the shape.
  7. Mix the Stokes Real Mayonnaise with the Bramley Apple Sauce and chopped tarragon. Set aside in the fridge.
  8. When ready to serve, fry the croquettes in hot oil until golden and piping hot.
  9. Serve immediately with the Apple & Tarragon Mayonnaise.