Churrasco
Casa de Carnes Convenção is known for its churrasco, offering a variety of grilled meats.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Churrasco's roots are deeply embedded in the traditions of the gauchos, the South American cowboys of Brazil and neighboring countries. They developed the practice of roasting large cuts of meat over open fires during cattle drives, a technique perfected over generations.
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Churrasco is more than just a meal; it's a social event, a celebration of community, and a showcase of Brazilian hospitality. It's often associated with gatherings, family celebrations, and special occasions.
Rodizio Style
The 'rodizio' style of serving churrasco, where servers circulate with skewers of grilled meat, carving portions directly onto diners' plates, is a hallmark of the churrascaria experience.
Gaucho Culture
Churrasco is deeply tied to the gaucho culture and their way of life which involves roaming on horses, grilling meat and more.
Communal Dining
Churrasco promotes communal dining, fostering a sense of shared experience and enjoyment.
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Churrasco is defined by its savory, meaty flavors enhanced by simple seasonings, often just coarse salt. The grilling process imparts a smoky char, while the natural juices of the meat create a rich, succulent taste.
The flavor profile depends heavily on the cut of meat. Picanha (rump cap) is prized for its rich marbling and intense beefy flavor. Other common cuts, like filet mignon, ribeye, and sausage, contribute diverse textures and tastes. The use of coarse salt allows the natural flavors of the meat to shine without being overpowered.
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Meat Selection
Choose high-quality cuts of meat with good marbling for optimal flavor and tenderness.
Salt Application
Use coarse salt generously, but not excessively. The salt should enhance, not overwhelm, the natural flavor of the meat.
Grilling Temperature
Maintain a consistent grilling temperature to ensure even cooking and prevent burning.
Resting the Meat
Allow the meat to rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful result.
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