Plateada con Champiñones al Cognac
Slow-Cooked Brisket with Mushroom Cognac Sauce
Yes, with a tweak: ensure no flour or cornstarch is used to thicken the sauce. About 14g net carbs per serving, on the higher side for Chilean food, so watch the portion.
What it is
Tender, slow-cooked beef brisket (plateada) served in a rich, creamy sauce made with sautéed mushrooms, a touch of cognac, and heavy cream. A luxurious and satisfying main course.
Key ingredients
Beef brisket (plateada), mushrooms (e.g., champignons, oyster), heavy cream, cognac, onion, garlic, olive oil, beef broth, salt, pepper, parsley.
How to make it keto
Ensure no flour or cornstarch is used to thicken the sauce. Request extra mushrooms if desired. Confirm no sugary glaze on the brisket or sauce.
Watch out for
Onion (moderate), mushrooms (low carb, but can add up), cognac (trace carbs, mostly evaporates), heavy cream (check for added thickeners/sugars).
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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