Okay, so I’ve been craving that Brazilian steakhouse vibe lately, you know, Texas de Brazil? Their food is just so good, but eating there all the time can get, well, expensive. So, I thought, “Why not try to recreate some of their magic at home?” And that’s what I did!
I started my little cooking adventure by searching online for “Texas de Brazil copycat recipes.” I found a bunch of stuff, but some of it was all over the place. Some of the recipes were pretty straightforward, while others seemed kinda complicated.
Garlic Picanha
First, I tried making their Garlic Picanha. It looked simple enough. I found a recipe from some website called *. They claimed it’s a Texas de Brazil specialty. So, I got myself a nice picanha cut, scored the fat cap, and rubbed it all over with a ton of minced garlic, salt, and pepper. I let that sit for a bit to soak in all the garlicky goodness. Then, I fired up my grill and cooked it to medium-rare, just like they do at the restaurant. It was pretty tasty, and the garlic flavor was definitely there, I’m not gonna lie. The smell filled my whole backyard!
- Score the fat cap of the picanha.
- Rub with minced garlic, salt, and pepper.
- Let it sit to absorb the flavors.
- Grill to medium-rare.
Feijoada
Next up, I really wanted to make their Feijoada, that’s their black bean stew, but I know it as a side dish. I stumbled upon a recipe that said it was from the culinary director of Texas de Brazil, cited in some book called “Churrasco.” It had a long list of ingredients, like different types of sausages, bacon, and of course, black beans. I followed the instructions, simmering everything together for hours until the beans were soft and the flavors had all melded together. It took a while, but the result was a hearty and flavorful stew. It wasn’t exactly like the restaurant’s, but it was still pretty darn good! My family loved it, too. We had it with some rice, and it was a complete meal.
- Gather ingredients: sausages, bacon, black beans, etc.
- Simmer everything together for hours.
- Serve with rice.
Brazilian White Rice
Speaking of rice, I also tried making their Brazilian White Rice. I read somewhere that it’s a super common side dish in Brazil, and Texas de Brazil has its own way of making it so the grains don’t stick together. I cooked the rice with some garlic and onions, and then added water and let it simmer until it was fluffy and cooked through. It turned out pretty good, and it did go well with the Feijoada and the Picanha. It was simple but satisfying, just like they said.
- Cook rice with garlic and onions.
- Add water and simmer until fluffy.
So, that’s my Texas de Brazil cooking experiment. It was fun trying to make these dishes at home. Some were easier than others, and they weren’t perfect replicas, but they were delicious in their own way. It definitely satisfied my craving for that Brazilian steakhouse flavor without breaking the bank. Maybe I’ll try making their other dishes next time. I heard their lamb chops are amazing, too! I’ll have to find a good copycat recipe for that, huh?
This whole cooking thing reminded me of the time I tried making that fancy dessert from that Michelin-star restaurant, what a mess, but that is for another day!
