Brazilian 'Tiger Meat' (Carne de Onça)
Carne de onça Say it: CAR-neh dee ON-sah
Carne de onça is a classic appetizer from Curitiba in southern Brazil. Despite the dramatic name meaning 'tiger meat,' this is actually a raw beef dish very similar to steak tartare. The finely chopped or ground beef is seasoned with onion, garlic, and spices, then served cold on toasted bread. It is a beloved bar snack in Curitiba, often enjoyed with cold beer, and its bold, fresh flavors make it a standout starter at gatherings.
Brazilian 'Tiger Meat' (Carne de Onça)
Carne de onça
Pronounced CAR-neh dee ON-sah
- Serves
- 6
- Prep
- 25 min
- Cook
- —
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the beef in the freezer for 20 minutes to make it easier to chop finely. Using a sharp knife, mince the beef as finely as possible or pulse it briefly in a food processor until it resembles coarse tartare. Do not turn it into a paste.
In a large bowl, combine the minced beef with the chopped onion, minced garlic, lemon juice, Worcestershire sauce, salt, black pepper, parsley, olive oil, and paprika if using.
Mix thoroughly with a fork until all ingredients are evenly distributed and the mixture looks cohesive. Taste and adjust seasoning if needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
When ready to serve, mound the chilled carne de onça on a serving plate or divide into individual portions.
Toast the bread slices until golden and crisp. Serve the meat alongside the warm toast so guests can spoon it on top.
Garnish the meat with a little extra chopped parsley and thinly sliced onion rings if desired.
Regional variants
Some modern versions incorporate a touch of hot sauce or finely chopped pickles for extra tang. In a few Curitiba bars it is also served with a raw egg yolk on top.
Cook's notes
- Use only the freshest, highest-quality beef from a trusted butcher since the dish is served raw.
- For a more traditional Curitiba version, keep the beef very cold and serve it immediately after mixing.
- The dish should be highly seasoned; don't be afraid to add an extra squeeze of lemon or pinch of salt.
Serve with
Cold beer and extra lemon wedges
Make ahead and storage
The meat mixture can be prepared up to 4 hours ahead and kept tightly covered in the refrigerator. Stir gently before serving.
