16 Cuts Above Any Steakhouse
The specialty of this Brazilian-inspired restaurant are our slow-roasted and perfectly seasoned cuts of beef, lamb, pork, chicken and Brazilian sausage. 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.