Escondidinho de Carne Seca com Purê de Couve-Flor
Dried Beef Gratin with Cauliflower Mash
Yes, with a tweak: crucial to replace the mashed manioc (aipim) or potato with mashed cauliflower. About 10g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A comforting Brazilian gratin made with savory shredded dried beef (carne seca), slow-cooked and richly seasoned, topped with a creamy mashed cauliflower puree instead of traditional potato or manioc. Baked until golden with a generous layer of melted cheese.
Key ingredients
Carne seca (salted, dried beef), onions, garlic, heavy cream, cream cheese, olive oil, cauliflower, mozzarella cheese, Parmesan cheese, cilantro.
How to make it keto
Crucial to replace the mashed manioc (aipim) or potato with mashed cauliflower. Verify no flour thickeners are used in the beef sauce.
Say this to the waiter (Portuguese)
Escondidinho de Carne Seca. Por favor, substitua o puré de aipim ou batata por puré de couve-flor. Confirma que o molho da carne não tem farinha como espessante?
Escondidinho de Carne Seca. Crucially, please use mashed cauliflower instead of manioc or potato. Confirm no flour thickeners in the beef sauce.
Watch out for
Restaurant might use potato or manioc mash by default. Potential for hidden starches or sugar in the beef seasoning or sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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