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Carne de onça: recipe illustration
Meat

Carne de onça

A very spicy, dry and crispy sautéed beef dish, typical of Brazil. Its name means "jaguar meat" in Portuguese, in reference to its tawny colour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

286 kcal per serving

Protein
30.5 g
Carbohydrates
8 g
of which sugars
5.4 g
Fat
13.9 g
of which saturated fat
2.2 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into small cubes of about 1 cm, then season them with salt, pepper, cumin and paprika.
  2. Finely slice the onions, the pepper and the tomato. Crush the garlic and chop the chillies.
  3. Heat the oil in a large frying pan over high heat and sear the meat in small batches until well browned. Set it aside.
  4. In the same pan, fry the onions and the pepper for 5 minutes, until tender.
  5. Add the garlic, chillies and tomato, then cook for 3 minutes, stirring.
  6. Put the meat back in the pan, add the soy sauce and vinegar, then let it caramelise for 5 minutes over medium-high heat, stirring until the meat is dry and glossy.
  7. Taste, adjust the seasoning and serve straight away with white rice and farofa.

Variations and tips

Milder version. Replace the chillies with 1 yellow pepper and add a pinch of sweet paprika to keep the colour without the burn.

With what you can find here. If you don't have bird's eye chillies, a ground cayenne pepper will do just fine.

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Original Ecomely recipe.