Braza Churrascaria

By:kenneth on November 21, 2012

 

 

I am a wimp.  I spend most of my days sitting in a dark room, hunched in front of an electronic box.  I work 50 to a hundred long hours a week,  eating junk food on my desk and drinking endless cups of coffee.  Because this is what I do to pay the rent.

If this keeps up, I’ll probably die of a heart attack in 5 years time.  Holy shit, I hope not.

To rectify this situation, I started eating healthier – cleared the cupboards of instant noodles and chips, and loaded the grocery cart with more greens and fruits.  I also took up boxing again.  I signed up for classes at a gym in Bondi, where the instructors were actual fighters.  We are not talking about silly boxercise, but the real deal – think sweat, body odor and a shitload of pain.  Obviously, I just watched Rocky the night before and it put silly ideas in my head.  It was an eye-opener.  A gut-busting eye-opener.  After an hour of punching bags, skipping rope, and sparring, I was pretty sure I didn’t have to wait 5 years to leave this world via heart attack, the push-ups were going to be the death of me.  And as the gym instructor, who I initially thought was one hot piece of man-meat, kept yelling at me to punch harder, jump higher, and run faster, all I wanted to do was smack him in the face and to tell him to go to the deepest lava-pits of hell.

Crap.  To my dying shame, I have to admit that if my endurance was converted to horsepower, it would be a donkey.  Make that a lame donkey with two amputated legs.

Being this out of shape sucks so baaaad!  Gaaaah.  I need more protein!  I need more MEAT.

Where do I get heaps load of meat?  At an all-you-can-eat meat restaurant of course.

 

 

 A vegetarian’s nightmare come true.

 

Behold, the list of meats they feed you at Braza – pretty epic.  We went for the Traditional Churrasco, where these guys with skewers of carnes just walk around the restaurant, dishing out whichever dead animal you fancy.  Sides are also part of the banquet meal, which is nice, because I wanted to eat some plants so I don’t feel so bad eating all the protein-laden food.

Carnes
Picanha – Rump Cap
Costela – Beef Rib
Fraldinha – Thick Flank
Maminha – Tri-Tip
Cupim – Hump
Noix – Scotch Fillet
Picanha c/ Alho – Garlic Rump Cap

Linguiça – Sausage

Coração de Frango – Chicken Hearts
Coxinha da Asa – Chicken Drumettes
Sobre Coxa – Chicken Thigh
Frango c/ Bacon – C. Breast w/ Bacon
Costelinha de Porco – Pork Ribs
Paleta de Porco – Pork Neck
Pernil de Porco – Pork Leg
Pancetta – Pork Belly

Pernil de Carneiro – Lamb Leg
Alcatra de Carneiro – Lamb Rump
Costela de Carneiro – Lamb Ribs

Camarão – Prawns
Peixe do Dia – Fish of the day 

Queijo – Cheese
Abacaxi – Pineapple
Pão de Alho – Garlic Bread
*Meats may vary, depending on availability

 

The sides selection isn’t too bad.  I loved the grilled pineapple.  It’s got hints of cinammon that blends well with the sweet-sour taste of the fruit.  The fried banana is a winner, as well.

Acompanhamentos
Vinagrette – Tomato Salsa
Farofa – Roasted Cassava Flour
Pimentas da Malaguetta – Brazilian Chillies
Tá Fritos do Braza: Mandioquinha, Banana & Polenta – Cassava Chips, Crumbed Banana & Polenta

Arroz – Yellow Rice
Feijão Preto – Black Beans
Maionese de Batata – Potato Salad
Couve – Kale / Chinese Brocolli
Salada Loca – Mixed Salad
Salada Dois – Rocket Salad, Brazil nuts, Orange, Beetroot & Blue Cheese

 

 

This little piggy went into my tummy.

 

The bar looks quirky.  I like.

 

Excuse me, I think Godzilla wants his ribs back.

 

More slabs of deliciousness. 

 

Chicken hearts.  Um, not for me.  These belong in the cauldron, with bat wings and lizard tails.  Yuck.

 

Crispy shrimps.  With heaps load of chilis.

 

Garlic bread.  Buttered and toasted.  Yay!

 

Those bananas!  Manna from heaven…

 

You can’t tell by looking at the photo, but there was a lot of drooling going on here.  And talking about nonsense.  A lot of that, actually.

 

 

Random photos of our plates. 

 

 

We were going nuts trying to figure out what these were – musical instruments, no?  Salt & pepper shakers but they forgot the holes, no?  Turns out, they were indicators.  You switch to red to tell the food servers to stop.  Ours was a jumble of red and green on the table.  No wonder they kept giving us more food. Haha!

 

 

They make perfect Caipirinhas.

 

And they have dancers and drummers on saturday nights.  Seeing how fit they were made me pause and wonder if I should stop stuffing my face.  But only for 2 seconds .

 

 

Braza Churrascaria
1-25 Harbour St, Darling Quarter
Darling Harbour NSW

phone – (02) 9286 3733