Jerk Beef Mozzarella Croquettes & Jerk Spiked Arrabbiata

These Jerk Beef and Mozzarella Croquettes will have you craving for more! Trust us when we say, you won't be able to put these down. This recipe's a long one, but it's definitely worth it!

Jerk Beef, Sweet Potato and Mozzarella Croquette Served with Jerk Spiked Arrabbiata 


  • 2 1/2 lb stewing beef (cut into large chunks, if using bone-in meat such as oxtail, shank or short rib increase total weight accordingly to make up weight lost in bone and gristle) 
  • 1 large sweet potato (peeled and cut into large chunks
  • Good quality mozzarella (cut into 1 cm by 1 cm cubes)
  • 7 tbsp + more jerk marinade (divided into 5 and 2 tbsp)
  • Unsalted chicken stock for braising (use water if any stock is not available)
  • 4 eggs (beaten)
  • Panko bread crumbs
  • Flour for dusting
  • Salt and pepper to taste
  • Canola/sunflower oil for pan searing and deep frying
  • Basil sprouts or chopped basil for garnish


    1. Season beef with salt and pepper
    2. Heat a heavy bottom pot on high with oil
    3. Once oil is hot, sear beef on all sides and set aside
    4. Reduce heat to medium, add jerk sauce and cook out for 2 mins (ensure not to burn bottom of the pan)
    5. Add 2 cups of stock or water directly into the pot and deglaze, scrape up bits from the bottom of  the pan with a wooden spoon
    6. Add all the beef into the pot, add enough stock into the pot just barely covering the beef and bring to a boil then turn to low and simmer uncovered for 1.5 hours or until the meat is tender enough to be pulled apart
    7. In the meantime, bring another pot of salted water to a boil, add the sweet potato and cook until tender, about 20 - 25 mins, strain and keep aside
    8. After the beef has cooked and become tender, pull the beef out and set aside (Allow beef to slightly cool, just enough to handle, and tear the beef apart separating meat from bones and discarding any excess fat/gristle. Do not shred beef, keep them in decent size chunks for better experience when eating.) 
    9. Reduce the remaining liquid down by half, turn off and allow to cool
    10. In a bowl, mash sweet potato with a fork (does not need to be super smooth or pureed)
    11. Carefully mix beef and sweet potato ensuring not to break apart the meat too much (add some of the braising liquid as you go), mixture should be able to hold stiff (you don't need to use all of the liquid, just enough to add flavour)
    12. Adjust mix with a little bit more of jerk marinade for flavour (adjust with salt if necessary)
    13. Allow mix to cool completely, over night if possible
    14. Set up a breading station in 3 trays or bowls, place the flour, egg mix and bread crumbs separately in each of the bowls 
    15. Forms ball slightly larger than a lime with mozzarella stuffed in the middle
    16. Heat oil in a pot or deep fryer to 350 F
    17. Dust balls in flour then egg wash and bread crumbs and set aside
    18. Carefully place croquette into the pot or deep fryer one by one until golden brown and crispy, open one croquette to ensure the mozzarella has melted and the inside has warmed all the way through

    Arrabbiata with Jerk


    • Extra Virgin Olive Oil
    • 1 700-800g can good quality San Marzano tomatoes drained of its liquid
    • 3 cloves garlic (rough chopped)
    • 1 tbsp brown sugar
    • 2 tbsp jerk marinade
    • 1/2 medium onion (fine diced)
    • 5-6 basil leaves (rough chopped)
    • Salt and pepper to taste


    1. Add a splash of olive oil in a pan on medium heat
    2. Add garlic and onion with a pinch of salt and pepper, cook out until the onions had become translucent, then add jerk and cook 2 mins
    3. Add tomatoes with a pinch of salt and pepper and cook on medium stirring frequently until it breaks down slightly, turn heat to low and stew for 30 mins until the raw taste has cooked out and the tomatoes have broken down into a sauce
    4. Add brown sugar and chopped basil and incorporate into the sauce, add a splash of oil and cook for another 2 mins (season with salt and pepper to taste, if necessary)

    Assembly of Dish

    1. Heat the sauce and keep warm 
    2. Deep fry the croquettes, while the croquettes are deep frying, spoon some of the sauce into a plate or a shallow bowl (drizzle with a little bit of oil), pull the croquettes out of the oil, let the oil drain off for about 20-30 seconds and place over the tomato sauce.
    3. Cut some of them in half for better presentation, garnish with chopped basil or micro basil and serve
    Helpful Tip
    • Pre-fry the croquettes and freeze them
    • Prepare the tomato sauce, deep fry the croquettes and freeze them separately 
    • For future use, all you have to do is fry the croquettes again or bake in the oven and warm the tomato sauce in a pan
    This makes for a quick and easy dish when you're in a pinch!

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