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rib dumpling

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rib dumpling

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

90 min(s)

Porções

30 servings

Wilson Nunes

@wilsonfnunes
  • Ingredients
  • Recipe
  • Beef rib (with the bone)1 kg
  • Potato600 g
  • Bay leaves2 unit(s)
  • Soy sauce1/2 cup
  • Red wine1/2 cup
  • Beef broth (homemade)700 ml
  • White onion2 unit(s)
  • Whole egg2 unit(s)
  • Wheat flour (bread)250 g
  • Breadcrumbs (bread)250 g
  • Salt and Black Pepper to taste
  • Chives to taste
  • Soybean oil1 l
  1. Cut the rib into medium pieces and season with salt and freshly ground black pepper. Reserve. In a pressure cooker, put 1 tablespoon of soy oil and sauté the meat until golden brown. Then add the onion and do the same. When everything is golden, add the bay leaf, red wine, soy sauce and homemade beef broth. (If you don't have homemade broth, add 2 industrialized tablets with 700 ml of water). Cover the pan and let it cook for approximately 45 minutes (after it gets pressure). Peel the potato and put it to cook with water and salt. When it's soft, take it out and puree it. Reserve. After the rib cooking time, turn it off and see if it is already falling apart. If not, come back for another 15 minutes and check again. Now clean that rib by separating the meat from the bones, fat and sinew. Shred and return to cook in the broth. Let it reduce and almost dry. (Needs to be moist, but with little broth). Season with black pepper and adjust the salt. Wait for it to cool down a little and mix with the mashed potato until it becomes a homogeneous mass. Add the finely chopped chives and mix again. (The prime rib will have reduced and usually 600g will be left for each kilo. The right proportion is half of already shredded prime rib with half of puree). Now make 40g dumplings in the shape you prefer. (I like that croquette format of the image). Dip first in wheat flour, then in beaten egg and finally in breadcrumbs. Fry in oil at 180 degrees until golden. Enjoy your food!

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