Makes: 2 servings
Preparation Time: 15 minutes
Level: Easy
INGREDIENTS
- 300 G GROUND MEAT (INSIDE ROUND)
- 1 CUP RED ONION, CHOPPED
- 1 TABLESPOON BROWN MUSTARD, PLUS EXTRA TO SERVE
- JUICE OF 1 LIME
- HOT PEPPER SAUCE
- 1 EGG YOLK
- OLIVE OIL
- 2 SLICES BROWN BREAD
- ½ CUP SCALLION
PREPARATION
Combine meat, salt, half of the onion, mustard, lime juice, a few drops of hot pepper sauce, egg yolk and a drizzle of olive oil. Stir well until you get an even mixture. Heat the bread in the oven at 180°C for 2 minutes, until slices start getting crispy. Spread meat over the bread and sprinkle with the remaining onion and the scallion. Serve with brown mustard.
IN DETAIL: This recipe comes from Curitiba, where it first came out at Embaixador restaurant, in the 1950s. It grew popular in botecos and became intangible heritage of the city. The name carne de onça (literally, jaguar meat) has no relation with the type of meat, it’s a joke about “jaguar’s breath”, a Brazilian lingo for bad breath.
