Rib coxinha: prepare this delicacy for Coxinha Day

Whether at the bar or at children’s birthday parties, the chicken drumstick is a guaranteed classic. How about trying the prime rib version? iG Recipes promises: it’s to eat with your eyes!

This Saturday (18), Coxinha Day is celebrated. And to celebrate this savory darling of Brazilians, see below the step-by-step of the delicious rib coxinha:

Ingredients

For the pasta:

• 1 liter of rib broth (can be made with the rib bones cooked in water with spices);
• 500g of wheat flour;
• 2 tablespoons of butter;
• Salt to taste.

For the filling:

• 1kg of cooked and shredded beef ribs;
• 2 tablespoons of oil;
• 1 large onion, chopped;
• 2 garlic cloves, minced;
• 1 tomato, chopped;
• Green smell to taste;
• Salt and pepper to taste.

To bread:

• 2 eggs, beaten;
• Breadcrumbs.

For frying:

• Enough oil for soaking.

Cooking

the ribs:

1. Cook the ribs in a pressure cooker with enough water to cover the meat, adding salt, bay leaves, and other seasonings to taste. Simmer for approximately 40 minutes after picking up pressure;
2. After cooking, shred the meat and reserve the cooking broth.

Preparing the filling:

1. In a saucepan, heat the oil and sauté the onion until golden brown;
2. Add garlic and sauté a little more;
3. Add the tomato and cook until it falls apart;
4. Stir in shredded prime rib, adjust salt and pepper, and sauté for a few minutes;
5. Finish with parsley to taste. Set aside and let cool.

Preparing the pasta:

1. In a large saucepan, add the prime rib stock (top up with water if needed to reach 1 quart), the butter, and salt to taste.
2. When the broth boils, add the all-purpose flour all at once, stirring vigorously until it forms a homogeneous dough that comes off the bottom of the pan;
3. Transfer the dough to a smooth, buttered surface and let cool slightly. Knead the dough until smooth and soft.

Assembly:

1. Take small portions of the dough, roll it out in the palm of your hand and place a teaspoon of the rib filling in the center;
2. Close the dough by shaping it in the traditional coxinha shape;
3. Repeat the process until you run out of dough and filling.

Breading and frying:

1. Roll the drumsticks in beaten eggs and then in breadcrumbs, coating well;
2. Heat the oil in a large saucepan or deep fryer;
3. Fry the drumsticks in hot oil until golden brown. Remove with a slotted spoon and place on absorbent paper to remove excess oil;
4. Serve the rib drumsticks while still warm!

Make

sure the oil is very hot before you start frying, so that the drumsticks are crispy and not soggy;

For an even more special flavor, you can add cheese or cottage cheese to the filling. 

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