Brazilian beef tartare

Brazilian beef tartare

Carne de onça

By
From
This is Brazil
Serves
2
Photographer
Stuart Scott

Carne de onça has been served in the Mercearia Fantinato in Curitiba since 1953 and is so popular in restaurants all over the town that it has been embraced as Curitiba’s official dish. The dish is named after a native Brazilian cat known as an onça. It’s said that, due to its pungent ingredients, eating the dish will give you the breath of the onça. Waiters joke that if a couple are on a date, they both have to order carne de onça, otherwise someone will be sleeping on the couch.

Ingredients

Quantity Ingredient
300g beef, very finely minced, (see note)
30ml cognac
sweet paprika, to taste
sweet chilli powder, to taste
1 garlic clove, crushed
1 handful chives, snipped
olive oil, to taste
1/4 onion, diced
brown bread, to serve
butter, to serve
mustard, to serve

Method

  1. Flatten the minced beef onto a serving plate. Pour the cognac over the beef and season with salt and freshly ground black pepper. Sprinkle with the paprika and chilli powder, then spread the garlic on top. Add the onion and spread it over the beef. Sprinkle with half the chives. Pour a generous splash of olive oil over the top. Use the sides of two spoons to mix the ingredients until well combined.
  2. Add another splash of olive oil. Shape the mixture on the plate into a flat rectangle. Cover with the remaining chives and add a final splash of olive oil and more salt, pepper, sweet paprika and sweet chilli powder according to taste.
  3. Serve the beef with brown bread, butter and mustard.

Note

  • Buy the freshest eye fillet or tenderloin steak your butcher can offer. Trim off the external fat and sinew, then either grind or finely chop the steak.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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