Coxinha de Costela

Ingredients

• 1.5 lb beef ribs, with meat
• 4 cups water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup potato starch (or cornstarch)
• 2 whole eggs
• 1.5 cups panko breadcrumbs
• 2 quarts neutral oil, for frying

Instructions

1. 1

   Place the beef ribs in a large pot and add 4 cups of water, so the ribs are fully covered — the water helps soften the meat and makes it easier to shred later.

2. 2

   Bring the water to a boil over high heat — you'll see large bubbles rapidly breaking at the surface — then reduce heat to medium-low and simmer uncovered for 45 minutes until the meat is very tender and falls off the bone when poked with a fork.

3. 3

   Remove the ribs from the pot and set them on a cutting board until they are cool enough to touch, about 5 minutes.

4. 4

   Shred the meat with your fingers or two forks, pulling apart all the muscle fibers along the grain; discard all bones and fat.

5. 5

   Melt 3 tablespoons of butter in a medium saucepan over medium heat until the surface is completely liquid and shows no more solids, about 2 minutes.

6. 6

   Add 3 tablespoons of flour to the melted butter and stir continuously with a wooden spoon for 60 seconds until it looks like wet sand and smells nutty — this cooks out the raw flour taste.

7. 7

   Pour in 1 cup of chicken broth slowly while stirring constantly to avoid lumps, then continue stirring for 3–4 minutes until the mixture thickens into a paste that coats the spoon.

8. 8

   Stir the shredded beef into the paste until evenly distributed, then remove from heat and let cool for 10 minutes until you can comfortably touch it without burning your fingers.

9. 9

   Transfer the beef mixture to a bowl and refrigerate for at least 15 minutes — this makes it firm enough to shape without falling apart.

10. 10

    Measure 0.5 cup of potato starch into a small shallow bowl — you'll use this for dusting your hands so the dough doesn't stick.

11. 11

    Scoop 1 tablespoon of the beef mixture into your palm, dust both hands lightly with potato starch, and roll and pinch the mixture into a teardrop shape about 2 inches long, pointed at one end and rounded at the other — this is the traditional coxinha shape.

12. 12

    Place each shaped coxinha on a parchment-lined plate and repeat until all the mixture is used, yielding approximately 12 pieces.

13. 13

    Crack both eggs into a shallow bowl, add a pinch of salt, and whisk with a fork for 20 seconds until the yolk and white are completely combined — this is the egg wash for coating.

14. 14

    Pour the panko breadcrumbs into a second shallow bowl.

15. 15

    Working with one coxinha at a time, dip it into the egg wash until completely coated, then roll it in the panko breadcrumbs, pressing gently so the breadcrumbs stick all over; place on a clean plate.

16. 16

    Heat 2 quarts of neutral oil in a large heavy-bottomed pot or deep skillet to 350°F — use a deep-fry or candy thermometer inserted into the center of the oil to check; the oil is ready when it reaches exactly 350°F.

17. 17

    Carefully lower 3–4 coxinhas into the hot oil using a slotted spoon, keeping them separated — avoid crowding — and fry for 2–3 minutes, turning once halfway through, until the surface is deep golden brown like caramelized sugar.

18. 18

    Remove the fried coxinhas with a slotted spoon and drain them on a plate lined with paper towels for 1 minute to remove excess oil.

19. 19

    Repeat frying in batches with the remaining coxinhas, letting the oil return to 350°F between batches, about 2 minutes.

20. 20

    Serve the coxinhas warm, ideally within 5 minutes of frying while the exterior is still crisp and the interior is creamy.

Tools you’ll need

• large pot with lid
• cutting board
• fork or two forks for shredding
• medium saucepan
• wooden spoon
• small shallow bowl
• parchment-lined plate
• second shallow bowl
• whisk
• large heavy-bottomed pot or deep skillet
• deep-fry thermometer or candy thermometer
• slotted spoon
• paper towels

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