Brazil: 5 Mouthwatering Brazilian Beef Dishes Every Food Lover Must Try


Brazil is one of the largest beef exporters in the world, providing about 25 percent of total global exports. Thus, many Brazilians usually look forward to a weekend barbecue with friends and family and other delicious beef dishes served at parties and special occasions.

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Brazil: 5 Mouthwatering Brazilian Beef Dishes

While some Brazilian beef dishes have ingredients that could raise eyebrows in other countries, the result is still delicious and amazingly flavorful meals. Here are five famous Brazilian beef dishes that every foodie traveling in Brazil must try.

Carne de Onca

Curitiba is the birthplace of carne de onca, a popular Brazilian beef cuisine that has been around since 1953. Minced beef, olive oil, Cognac, onions, chives, sweet paprika, and chili powder come together in this meal, which is also the official cuisine of the city.

After the ground beef is flattened, the Cognac should be drizzled over it, and the meat must be seasoned and blended with the rest of the ingredients. After everything has been combined, the mixture is typically flattened into a rectangle and served with buttered toast, mustard, and a jar of horseradish.

According to Taste Atlas, the dish’s name means jaguar meat, as it refers to the Brazilian cat known as onca because many said that anyone who eats it will have the breath of the onca after eating it.

Vaca Atolada

Brazil’s national meat dish, vaca atolada, is made with beef ribs, onions, garlic, tomatoes, parsley, chili peppers, cassava, and ground colorau or urucum seed, if available. Cow stuck in the mud is another term for this popular Brazilian beef dish, which refers to how the meat is cooked in a thick sauce after being marinated.

In addition to white rice, many restaurants now serve green salads on the side with this delicious meal. Vaca atolada is very popular in the state of Minas Gerais.


Many people in Brazil consider the picanha a popular and highly prized fresh cut of beef. It is mostly used for churrasco or grilled meat. Picanha can be found at the animal’s back, above the butt, where it sits on a thick layer of fat called a fat cap.

When cooked properly, it has a fantastic natural flavor and is typically seasoned with nothing more than salt. Much of the picanha’s flavor and tenderness comes from the fluids released as the fat cap melts. Picanha is often served rare or medium-rare, while some diners prefer it well done.

Lingua de Boi

Cow’s tongue, or lingua de boi, is one of the Brazilian beef dishes that can surprise visitors from other countries, according to Chef’s Pencil. It is a highly sought-after main course meat. Overcooking the tongue will cause it to become dry, hard, and rubbery.

Thus, proper preparation requires some practice. It has an exceptionally delicate texture and a pleasant flavor when done correctly. White wine, onions, garlic, bell peppers, olives, tomatoes, and basil are incorporated into a rich sauce that coats the finished product before serving.

Brazilian Beef Picadillo

Ensopado de Carninha Moida, or Brazilian beef picadillo, is a famous and convenient Brazilian beef dish. According to Jess Eats and Travels, put everything in a pot and cook it on a stove. Ground beef, capers, red wine vinegar, onions, garlic, and green peppers are the main ingredients of this traditional beef dish in Brazil.

A can of tomatoes and a sprig of parsley top off the dish, seasoned with paprika, cinnamon, and bay leaves. The paprika adds a smokiness, while the vinegar and capers give it a tangy, acidic bite. The flavors are fantastic.

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Written by: Bert Hoover

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