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Crustless rib dumpling

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Crustless rib dumpling

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

30 servings

  • Ingredients
  • Recipe
  • Boneless Beef Ribs1.5 kg
  • Onion2 unit(s)
  • Chimichurri10 g
  • Cottage cheese2 tablespoon
  • Salt to taste
  • Garlic4 unit(s)
  • Eggs3 unit(s)
  • Bread or panko flour200 g
  • Milk100 ml
  • Oil1 unit(s)
  1. Remove as much fat from the meat as possible, cut into smaller pieces. Brown in the pressure cooker the garlic and onion cut into cubes with oil, after browning, put the meat in the pan to fry a little. Meanwhile, heat approximately 1/2 liters of water.
  2. After frying a little in the pan, put the salt and the chimichurri, put hot water until the meat is completely covered and the pan is covered. After the pan sizzles, count 40 minutes. After 40 minutes, check if the meat is already falling apart, if not, put it for another 20 minutes, always paying attention to the amount of water in the pan, topping up if necessary.
  3. After this period, if the meat is already falling apart, remove the meat from the pan and let it cool a little.
  4. After being warm, pass the meat in the processor to shred. Place this meat in a bowl, mix with the curd, until it has a consistency to form balls.
  5. Roll in the shape of balls, pass the egg with milk and bread flour or panko flour.
  6. Heat the oil, place the balls and wait for them to brown, remove and reserve.

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