Carne de Onça is a traditional Brazilian dish that features raw minced beef, seasoned with a variety of spices to create a flavorful and unique culinary experience.

This dish has its origins in the southern region of Brazil, particularly in the city of Curitiba, where it is a popular appetizer in local bars and restaurants. The name "Carne de Onça" translates to "Jaguar Meat," a playful reference to the dish's bold and adventurous nature.

To prepare Carne de Onça, start by finely chopping onions and garlic. Mix the minced beef with the chopped onions, garlic, olive oil, and a blend of spices such as black pepper, paprika, and cumin. The mixture is then spread onto slices of bread or toast and garnished with fresh herbs like parsley or chives.

While the traditional recipe calls for raw beef, you can customize the dish by lightly searing the meat if you prefer a less raw texture. Additionally, you can experiment with different spices and herbs to suit your taste preferences.

In Brazil, Carne de Onça is typically served as an appetizer or a snack, often accompanied by a cold beer or a glass of cachaça, a popular Brazilian spirit. It is a favorite during social gatherings and festive occasions, where its bold flavors and unique presentation make it a standout dish.

As with any dish that includes raw meat, it is important to use fresh, high-quality beef and to handle it with care to ensure food safety. While Carne de Onça is a delicious and indulgent treat, it is best enjoyed in moderation due to its high fat content.