BEEF CROQUETTES WITH BATCH NO.5 BBQ SAUCE
Crispy, golden croquettes packed with slow-cooked beef cheek and topped with tangy pickled onion. Finished with a punchy hit of batch No.5 BBQ Sauce for that sweet-smoky kick. Snackable, shareable, and seriously moreish.
Notes from the Kitchen
Chef Chris here… Take your time with the beef- low and slow is the secret to that rich, pull-apart texture. Make sure the mix is still warm when combining for the best consistency, and don’t rush the chill step- it helps everything hold together when frying. And when it comes to the BBQ sauce… don’t be shy.
Meet the Chef
Chef Chris Bonello
Chris Bonello is a highly accomplished executive chef with over 20 years’ experience leading kitchens across award-winning venues. Known for his precision, creativity, and no-compromise approach to quality, Chris brings a modern, flavour-first mindset to every dish. With a background spanning high-volume service through to refined dining, he’s all about bold flavours, solid technique, and making great food approachable—exactly what you see in this recipe.
Ingredients
Beef Croquettes:
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5kg Beef Cheek, diced
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3 Onions, finely diced
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3 Carrots, finely diced
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3 Sticks of celery, finely diced
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100mL Sherry vinegar
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Salt and pepper, to taste
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2 Cups Panko breadcrumbs
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½ Cup plain flour
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1 tbs Milk
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5 eggs, lightly beaten
Red Onion Pickle:
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500g Pickling onions, sliced into 5mm rounds
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600mL White wine vinegar
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600mL Caster sugar
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500mL Water
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4 Red cabbage leaves
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10 Peppercorns
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batch No.5 BBQ Sauce
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Fresh edible flowers, to garnish
Method
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Chargrill the beef cheek and all the vegetables.
Place the beef cheek and vegetables in a flameproof dish and cover with water. Cook overnight in the oven at 90°C.
Once cooked thoroughly and vegetables are soft, strain the water and thoroughly mix the beef with vegetables (ensure the beef is warm enough when mixing).
Spray a small tray with oil and line it with baking paper. Press the mixture into the baking tray, allowing the baking paper to be placed on top. Leave it in the fridge overnight.
Cut into 9 lengthwise portions, each about 3cm wide. Coat each portion with flour, egg wash, and panko breadcrumbs. Deep fry croquettes at temperature of 180˚C until golden
To make red onion pickle: In a saucepan, bring vinegar, water, sugar, and peppercorns to a boil. Pour the hot liquid over the sliced onions and cabbage leaves. Allow the mixture to cool, then transfer it to a jar for storage until needed.
To assemble: Smear a tablespoon on batch No.5 BBQ Sauce on top of each croquette. Add a pickled red onion on top of the BBQ sauce. Garnish with fresh edible flowers.
