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Ingredients
- 1 cup Florida Orange Juice
- 1 cup Florida Tangerine Juice
- 2 cups Irish stout beer
- ¼ cup balsamic vinegar
- ½ cup carrot, diced in 1-inch cubes
- ½ cup onion, diced in 1-inch cubes
- ½ cup celery, diced in 1-inch cubes
- 1 tbsp. fresh thyme, chopped
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- 1 tsp. pepper
- 1 bay leaf
- 3 lbs. bone-in beef short ribs
- Salt to taste
For Breading & Cooking:
- 2 cups flour
- 6 eggs, beaten
- 4 cups breadcrumbs
- 2 quarts olive oil
- Salt and pepper to taste
Florida Citrus Aioli:
- ½ cup Florida Orange Juice
- ½ cup Florida Tangerine Juice
- 1 tsp. Florida Orange zest, chopped
- 1 cup olive oil mayonnaise
- 2 tbsp. fresh chives, chopped
Instructions
- Combine Florida Orange Juice, Florida Tangerine Juice, beer, balsamic vinegar, carrots, onions, celery, thyme, allspice, nutmeg, pepper and bay leaf.
- Pour spice mixture over short ribs in ovenproof casserole dish.
- Cover dish and bake at 275° F for 2 ½ to 3 hours, until meat is fork tender.
- Remove short ribs from braising liquid, set aside and cool.
- Strain braising liquid into a medium saucepan and bring to a simmer. Simmer until volume is reduced by two-thirds. Reserve liquid.
- Remove short rib meat from bones and pull apart into small pieces. Discard bones and fat. Add reduced braising liquid to pulled meat and combine.
- Season with salt and pepper to taste. Refrigerate until firm.
- While meat mixture is cooling, prepare Florida Citrus Aioli: Place Florida Orange Juice and Florida Tangerine Juice in a medium saucepan and bring to a simmer. Simmer until volume is reduced by two-thirds.
- Refrigerate reduced juice mixture until cold. Add mayonnaise, chives and Florida Orange zest to chilled juice mixture and stir to combine.
- Portion chilled short rib meat into small balls, about 1 inch in diameter. Roll between two hands to form round balls. Place short rib balls in freezer and freeze until firm.
- Roll balls in flour, dip in egg and then roll in breadcrumbs. Heat olive oil in 6-quart stockpot over medium-low heat to 350° F.
- Fry croquettes in batches until golden brown. Remove from oil with a slotted spoon and place onto a plate lined with paper towels to drain excess oil.
- Season with salt and pepper to taste. Serve croquettes with Florida Citrus Aioli.
Serving Suggestion: Serve with Sunny Lager.
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