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Carne louca, crazy meat, is tender shredded beef tossed with peppers, onions, olives and a tangy vinegar dressing. It is the star of São Paulo birthday parties and festas, piled into small bread rolls. Here it goes into crisp lettuce cups, but it is just as good on keto rolls.
Per serving: 347 calories · 4.5 g net carbs · 26 g protein · 24 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 1/4 pounds beef chuck roast or bottom round
- 1 1/2 teaspoons fine salt divided
- 2 bay leaves
- 4 cups water
- 1/4 cup olive oil
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 cloves garlic minced
- 2 ripe tomatoes seeded and chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 cup sliced green olives
- 1/4 cup chopped parsley
- 16 butter or romaine lettuce leaves for serving
Instructions
- Cut the beef into 3 or 4 large chunks and place in a heavy pot with 1 teaspoon of salt, the bay leaves and the water. Bring to a boil, skim off any foam, then cover and simmer gently for 2 to 2 1/2 hours, until the beef shreds easily. (In a pressure cooker, cook for 50 minutes.)
- Lift out the beef, let it cool slightly and shred it with two forks. Save 1/2 cup of the cooking liquid.
- Heat the olive oil in a large skillet over medium heat. Cook the onion and bell peppers for 6 to 8 minutes until soft. Add the garlic and tomatoes and cook for 3 minutes more.
- Add the shredded beef, the reserved cooking liquid, the vinegar and the oregano. Stir and cook for 5 minutes, until the liquid is mostly absorbed and the meat is juicy.
- Stir in the olives and parsley and season with the remaining salt. Serve warm or at room temperature in lettuce leaves.
Notes
Nutrition
About This Dish
Carne louca is closely tied to São Paulo, where it is a classic at children's birthday parties, family gatherings and festa junina celebrations. It is usually served in pão francês, the crusty roll found in every Brazilian bakery, or in mini rolls for parties. Explanations for the name vary, but most point to the lively mix of seasonings tossed through the meat. Because it is served at room temperature, it is easy to make ahead for large groups. Some families add a splash of beer or white wine to the sauce.
Pairs Well With
- Brazilian Arroz Branco, Brazilian-Style Garlic Cauliflower Rice
- Brazilian Purê de Mandioquinha, Silky Root Purée in the Style of Mandioquinha
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 4: Churrasco & Beef (Ruins of São Miguel das Missões). See all Brazilian recipes