Brazilian steakhouses are popular around the world for their all-you-can-eat meats and rodízio-style.įrom the get-go, Churrascarias is a Brazilian steak buffet filled with tender hearty beef slices brought to your table by a team of dedicated chefs. Well, it turned out that none of my guesses made a point. What’s so special about those restaurants? What kind of meat do they use? Or perhaps the sauce is made with a magic twist that keeps steak lovers hooked? Why Is Brazilian Steakhouse Such a Thrill in Phnom Penh?įor a long while, I kept wondering why Brazilian steakhouses are such hype.
It went well with everything!Ī must have here is the Caipiriñha… a Brazilian cocktail similar to a Mojito, but way sweeter and definitely more potent. Use your mini tweezers to lift the cut off the leg of lamb.ĭelicious freshly BBQed Cinnamon Pineapple. Don’t worry if you lose track of what’s what. supremely succulent, and an unctuous medium rare a great option for those who don’t like red meat. You need to just flip a plastic coin on the table (red for no, green for yes) to say if you want anymore of a serving.įish on skewers.
Passadores, as the meat servers are called, offer a seemingly unlimited number of cuts of meat, each presented on a large skewer. It is amazing! I’d just save stomach space for this alone, if I were you.Īnd if your eyes grow huge, just looking at the quantity and variety of cuts of meat that pass by your table, I wouldn’t blame you.
The picanha’s blanket of fat lends the meat flavor and juiciness which stops it from getting too dry during grilling. It is not a muscle that moves much on a cow, and so, remains tender. the top rump of the cow), is 100% authentic churrasco. The Brazilian tradition of grilling Picanha (i.e.
It’s perfectly charred, rare at the center, and it is just a bloody gorgeous cut of the steak. nope, there is nothing like it, at all.Īnd though Churrasco means ‘barbecue’ in Portuguese, you won’t be seeing any barbecue sauce on your meat (thank god for that.) – just the most exquisite cuts of the cow, flavored with sea salt and cooked on a super hot grill is all it takes to make a perfect steak around here. The smell of charred steak, and a bloody center, as a handsome slice flops onto your plate. There’s nothing more appealing, than having a bevy of men serve you slow-cooked, flame-grilled meat on skewers, sliced and served on the spot, is there?
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