Portuguese Chanfana (Braised Goat or Lamb)

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Portuguese Chanfana (Braised Goat or Lamb)

Those in the know say the best chanfana can be found in the town of Poiares on the Portuguese mainland. Adapted from Lucy Neves, this was traditionally served on weddings and feast days. The braised goat, done right, is highly praised. Although a 30-pound/13.6-kg goat is a lot for a small family, you can have a butcher cut it up and package it in desired portions or invite a few friends over. This is typically cooked in a low oven with red wine in a mineral-laden black clay oven-proof pot called a caçoilo, which has been prepared the day before. If you don’t have a black clay pot you can use a red one (from kitchen stores) or a metal roasting pan; however, the amount of pan juices will be more and the flavor will be different. Do not use baby goat (cabrito) or a lamb weighing less than 15 pounds/6.8 kg for this recipe. The older goat requires longer slow cooking to break down the meat to fork-tenderness.

Prep Time30

Cook Time3

Marinade Time12

Course: Dinner

Cuisine: Portuguese

Keyword: Goat, Lamb

Servings: Servings

Author: Ashley Adamant

Equipment

1 4- or 5-quart/3.6- or 4.5-L unglazed clay pot (see headnote), presoaked for several hours in water (see Note) Or a dutch oven

Ingredients

5 lbs goat or lamb leg meat or shoulder and ribs, cut into 2½- to 3-inch/6.4- to 7.5-cm chunks
3 to 5 cloves garlic whole
1 large bay leaf broken in half
½ cup fresh parsley coarsely chopped
2 tsp sweet paprika
½ teaspoon crushed dried chile pepper
1 Tbsp salt
3 cups red wine
¼ cup olive oil
1 large onion finely chopped, divided
2 fresh mint leaves optional
4 ounces salt pork coarsely chopped, or 3 slices bacon

US Customary - Metric

Instructions

THE DAY BEFORE

Place the meat in a nonreactive bowl. Season the meat all over with the garlic, bay leaf, parsley, paprika, chile pepper and salt. Turn the meat to coat evenly with the seasoning. Pour the wine over the meat, enough to come level with the top of the meat. Drizzle the olive oil over the top. Marinate, turning occasionally, for a couple of hours to overnight. The longer the marinating time, the more winey the flavor will be.

THE NEXT DAY

If you are using a clay pot, do not preheat the oven. Clay pots go in a cold oven or they may crack. Otherwise, with a regular roasting pan, preheat the oven to 350°F/180°C, or gas mark 4.
Make a bed of half the onion in the bottom of the pot or pan. Transfer the meat and marinade on top, scattering the remaining onions and mint leaves over, followed lastly by the salt pork or bacon. Cover tightly with foil and place in the oven.
After 2½ hours, remove the cover or foil, and continue cooking, uncovered, for another 20 to 30 minutes, until the meat is falling-off-the-bone fork-tender. Occasionally, spoon some of the broth over the meat. The top of the meat will darken after the cover is removed. Serve with boiled potatoes and crusty bread to sop up the juice

Notes

To prep a new clay pot, fill it with water and add several cabbage or collard leaves with some onion peelings. Place the pot on a flame-proof diffuser over medium heat. Bring to a boil and reduce to a simmer. Simmer for about 2 hours and then drain. Before cooking, immerse the pot in water and soak for 24 hours.

Lacking a clay pot, use a dutch oven.

Nutrition