Brazilian recipe
Brazilian Beef Tartare (Carne de onça)
Carne de onça is a beloved classic of Brazilian heritage, highly prized for its simple preparation and bold, authentic flavor profile.
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Ingredients
125 g high-quality lean beef, minced 3 times
40 g white onion, finely diced
20 ml extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
Fresh chives, finely chopped to taste
Fresh parsley, finely chopped to taste
40 g white onion, finely diced
20 ml extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
Fresh chives, finely chopped to taste
Fresh parsley, finely chopped to taste
Where to find ingredients
For the lean beef, visit a local butcher and ask for high-quality, very lean cuts suitable for tartare, ensuring it is passed through the grinder at least three times for the right texture. The onion, fresh chives, and parsley are standard produce items found in any grocery store or local farmer's market. For the bread, look for traditional dark rye or sourdough in the bakery section of your supermarket; if you cannot find a dense, rustic bread similar to the Brazilian 'broa', a high-quality dark pumpernickel is the best local substitute.
Preparation method
- Place the finely minced beef into a chilled mixing bowl
- Add the finely diced onion to the meat
- Season the mixture generously with sea salt and black pepper
- Drizzle the extra virgin olive oil over the top
- Mix everything thoroughly by hand or with a sturdy fork until fully combined and slightly creamy
- Spread the seasoned beef mixture evenly over slices of dark, dense rye bread or traditional broa
- Finish by sprinkling a generous amount of fresh chives and parsley over the top before serving
Observations
This traditional dish is a firm favorite for pub-style snacks. It is typically served piled onto slices of dark rye bread, which perfectly balances the rich, intense flavor of the seasoned raw beef.
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