Carne de Onça — Brazilian Beef Tartare on Dark Bread
Carne de Onça is Curitiba's most beloved bar snack: boldly seasoned raw beef spread thick over slices of dark rye bread, spiked with cachaça and finished with fresh chives. Think steak tartare with a Brazilian soul — no cooking required.
🛒 Ingredients
8 servings
- 1 loaf of dark rye or pumpernickel bread, sliced
- 500 g triple-ground beef (rump or sirloin)
- 1 white onion, finely chopped
- 1 bunch of fresh chives or green onions, chopped
- 2 garlic cloves, minced
- 50 ml cachaça (or white rum as substitute)
- 50 ml extra virgin olive oil
- 1 tsp sweet paprika
- Black mustard or Dijon mustard, to taste
- Fine salt, to taste
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Directions
- 1
In a large bowl, combine the ground beef with salt, white onion, minced garlic, cachaça, sweet paprika, and olive oil. Mix thoroughly until fully combined and uniform.
- 2
Cover the bowl and let the mixture rest at room temperature for 5 minutes to allow the flavors to develop.
- 3
Arrange the dark bread slices on a serving board and spread the beef mixture generously over each slice, forming a thick, even layer.
- 4
Finish with chopped chives and serve immediately with black mustard and a drizzle of olive oil on the side.
💡 Chef's Tip
Ask your butcher to grind the beef three times — this ultra-fine texture is the hallmark of an authentic Carne de Onça. Always use the freshest beef available, purchased the same day.
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