Brazilian recipe
Brazilian seasoned raw beef tartare (Carne de Onça)
Carne de Onça is a true classic of Brazilian bar food, celebrated for its fresh ingredients and bold, authentic flavour.
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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
Salt to taste
Black pepper to taste
Fresh spring onions, finely chopped, to taste
Fresh flat-leaf parsley, finely chopped, to taste
40 g white onion, finely diced
20 ml extra virgin olive oil
Salt to taste
Black pepper to taste
Fresh spring onions, finely chopped, to taste
Fresh flat-leaf parsley, finely chopped, to taste
Where to find ingredients
For the beef, ask your local butcher for the leanest cut available, such as sirloin or topside, and have it triple-minced to ensure a smooth, spreadable texture. For the bread, look for traditional dark rye bread (often called 'broa' in Brazilian bakeries or 'dark rye' in local supermarkets) found in the bakery aisle. The onions, spring onions, and parsley are standard produce items available at any fresh produce market. Olive oil and seasonings are basic pantry staples found in the oil and spice sections of any grocery store.
Preparation method
- Place the finely minced beef into a mixing bowl
- Add the finely diced onion to the bowl
- Season generously with salt and freshly cracked black pepper
- Drizzle the olive oil over the mixture
- Mix everything thoroughly until the seasonings are well incorporated into the meat
- Spread the seasoned beef mixture evenly over a slice of dark rye bread
- Finish by sprinkling the fresh spring onions and parsley on top before serving
Observations
This traditional dish is perfect as a pub-style snack or appetizer. It is usually served spread over slices of dark, crusty rye bread to balance the intense flavour of the seasoned raw beef.
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