Dinner · 180 min · portuguese

Chanfana

This is the kind of Portuguese dinner you’ll make on repeat — goat meat and red wine, 180 minutes, big payoff.

Ingredients

• 3 lb Goat meat
• 1 bottle Red wine
• 8 cloves Garlic
• 4 Bay leaf
• 1 tbsp Black peppercorns
• 1/4 cup Olive oil
• 2 Onion
• 1/4 cup Parsley

Steps

1. Marinate the goat overnight in the wine with garlic, bay, and peppercorns — chanfana starts a day early.
2. Pack the meat into a clay pot with the sliced onions and the marinade; tradition demands clay.
3. Cover tightly and braise at 325 degrees 2.5 hours until the meat surrenders at a touch.
4. Uncover for the last 30 minutes so the sauce reduces to a glossy, wine-dark glaze.
5. The meat should be spoon-tender and the sauce intensely savory.
6. Serve with roasted potatoes to catch the sauce; chanfana is celebration food.

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