14 Cuts Above Any Steakhouse
The specialty of this Brazilian-inspired restaurant are slow-roasted and perfectly seasoned cuts of beef, pork, lamb, chicken and Brazilian sausage. The hallmark of Texas de Brazil is the style in which the meats are cooked over an open flame grill. This technique comes to the United States straight from Southern Brazil, where gauchos (cowboys) prepare meals over a campfire.
At Texas de Brazil, the skilled servers journey through the restaurant with the grilled meats on sword-like skewers taken directly off the grill, stopping at each table to carve slices for diners. This style of service allows guests to experience a wide variety of offerings.
Great Grilling Tips
10 Tips for Great Grilling from Texas de Brazil Culinary Director, Evandro Caregnato:
- Look for beef cuts with a good content of marble or a cap of fat. Lean cuts don’t work.
- In any Churrascaria, (Brazilian steakhouse) the most requested cut of beef is "Picanha"; also called coulotte. Ask your butcher for the cap of the top sirloin, fat on.
- For lamb, chicken and pork, create your own marinade using, olive oil, wine or beer, garlic, green herbs and peppers (green or red).
- To enhance the flavor of lamb, chicken and pork marinade overnight.
- Cut meat into 2 inch by 3 inch cubes and skewer onto metal.
- Use a good quality wood charcoal (key to getting that smoky grilled flavor).
- Wait until the charcoal is completely burned...minus black fume. The charcoal must be glowing, and covered with a white ash.
- Cover the beef cuts with salt just seconds before placing over the open flame, never rub the salt against the meat.
- Keep the meat 12" away from the charcoal.
- To get the best tasting Churrasco cook the meat until it is a golden brown and use a thermometer: 145 degrees for rare steak, 160 degrees for medium and 170 degrees for well done.