Entree: Brazil – Parana – Carne de Onça (Raw seasoned ground beef in the style of Brazilian tartare with onions, chives, olive oil, and cassava flour)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

- 1 lb (454 g) very fresh lean beef, finely chopped or coarsely ground and kept well chilled (such as lean beef (such as sirloin))
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 clove garlic, minced
- 2 tbsp (20 g) finely chopped white onion
- 3 tbsp (30 g) finely chopped green onion and chives combined
- 1 small malagueta or bird's eye chili, seeded and finely chopped (optional)
- 1 tsp (6 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 1/4 cup (30 g) farinha de mandioca (cassava flour or farofa) for serving
- 1 small baguette, about 8 oz (225 g), sliced and toasted for serving
- Lime wedges for garnish (optional)

Instructions

1. Keep the beef very cold. Trim any excess fat or sinew, then finely chop by hand with a sharp knife or pulse briefly in a very cold food processor to achieve a coarse, tartare-like texture. Transfer to a chilled bowl.
2. Add the minced garlic, finely chopped onion, green onions and chives, and the optional chili to the beef. Drizzle the olive oil over the mixture and season with salt and black pepper.
3. Gently fold the ingredients together until evenly combined, tasting and adjusting salt or pepper. Do not overwork the meat; preserve a tender texture.
4. To serve, divide the carne de onça among chilled plates or a single platter. Sprinkle the cassava flour (farinha de mandioca) over or serve on the side for guests to sprinkle, and arrange toasted baguette slices alongside.
5. Garnish with lime wedges if desired and serve immediately while the beef is cold.