Chanfana

Name: Chanfana
Cuisine: Portugal
Ingredients: 1.5 kg Goat meat (shoulder or leg, bone-in preferred); 750 ml Red wine (robust Portuguese); 3 large Onions (sliced); 8 Garlic cloves (smashed); 4 Bay leaves; 2 tbsp Sweet paprika; 80 ml Olive oil; to taste Salt and black peppercorns (crushed)

A recipe from Portugal.

🇵🇹 PortugaldinnertraditionalregionalslowCookedstewcomfortFoodfamilyStyle

Nutrition (per serving)

620Calories

52 gProtein

8 gCarbs

42 gFat

3 gSugar

1100 mgSalt

Ingredients

1.5 kg Goat meat (shoulder or leg, bone-in preferred)
750 ml Red wine (robust Portuguese)
3 large Onions (sliced)
8 Garlic cloves (smashed)
4 Bay leaves
2 tbsp Sweet paprika
80 ml Olive oil
to taste Salt and black peppercorns (crushed)

Method

The day before cooking, cut the goat meat into large chunks if not already done. Place in a large bowl or container with the sliced onions, smashed garlic, bay leaves, paprika, crushed peppercorns, and enough red wine to cover the meat. Mix well, cover, and refrigerate overnight (at least 12 hours), turning the meat once or twice to ensure even marination.
The next day remove the meat from the marinade and pat dry with paper towels (reserve all the marinade including solids). Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat pieces in batches for 4-5 minutes per side until deeply caramelized. Remove and set aside.
Add the reserved marinade (onions, garlic, wine, etc.) to the pot and bring to a boil, scraping up all browned bits from the bottom. Return the meat to the pot, add bay leaves if needed, and enough water to just cover if the wine doesn't. Bring back to boil, then reduce to the lowest simmer, cover tightly, and cook 3-4 hours until the meat is extremely tender and falling off the bone. Stir occasionally and add small amounts of water only if necessary to prevent burning. Taste and adjust seasoning. Serve hot with crusty bread to soak up the rich sauce.