Brazilian Brunch Delight: Keto-Friendly Feijoada with Cauliflower Rice & Avocado Salsa

Allergens

Soy - Eggs - Fish

Ingredients

• 2 lbs beef brisket or stew meat, cut into large chunks
• 1 can black beans (for traditional feijoada) or 1 lb pork ribs (for keto version)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup water
• 1/2 cup red wine vinegar
• 3 bay leaves
• Salt and pepper, to taste
• 1 head cauliflower, riced
• 4 tablespoons butter
• 2 avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a large pot, combine beef chunks, black beans or pork ribs, onion, garlic, beef broth, water, red wine vinegar, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.
2. While the feijoada is cooking, prepare cauliflower rice by pulsing the head of cauliflower in a food processor until it reaches a rice like texture. Sauté riced cauliflower with butter over medium heat for 5 minutes or until tender. Season with salt and pepper to taste.
3. In a separate bowl, prepare avocado salsa by combining diced avocados, cherry tomatoes, red onion, fresh cilantro, lime juice, salt, and pepper. Mix well and set aside.
4. Once the feijoada has simmered for 2 hours, remove from heat and let stand for 10 minutes before serving.
5. Plate feijoada alongside a bed of cauliflower rice and top with avocado salsa.

Chef’s Insight

To enhance the flavors, let the feijoada rest after cooking to allow the flavors to meld together.

Notes

Adjust the spices to your preference, adding more salt and pepper if needed.