📝 About This Recipe
Hailing from the rugged mountains of Beira Baixa, Maranhos is a legendary Portuguese delicacy that transforms humble goat meat and rice into a festive masterpiece. This aromatic 'enchido' is traditionally prepared in a goat's stomach, bursting with the cooling freshness of mint and the savory richness of cured ham and chouriço. It is a soul-warming dish that represents the pinnacle of Portuguese rural gastronomy, offering a unique texture and a complex, herbaceous flavor profile.
🥗 Ingredients
The Casing
- 1 whole Goat stomach (thoroughly cleaned and scrubbed with lemon and salt)
- 2 pieces Lemon (sliced, for cleaning the stomach)
Meat and Aromatics
- 1 kg Goat meat (boneless, cut into very small cubes)
- 150 grams Presunto (Portuguese dry-cured ham) (diced small)
- 100 grams Chouriço de Carne (finely diced)
- 2 large bunches Fresh Mint (finely chopped; the soul of the dish)
- 4 cloves Garlic (minced)
Grains and Liquids
- 500 grams Carolino Rice (short-grain Portuguese rice)
- 250 ml Dry White Wine (good quality Portuguese wine)
- 100 ml Olive Oil (Extra virgin)
- 1 tablespoon Lard (for authentic flavor)
- to taste Salt and Black Pepper
The Cooking Broth
- 3-4 liters Water
- 1 whole Onion (peeled)
- 3-4 pieces Mint sprigs
👨🍳 Instructions
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1
Begin by meticulously cleaning the goat stomach. Rub it vigorously with coarse salt and lemon slices, rinsing under cold water multiple times until perfectly clean and odorless. Cut the stomach into large pieces (about 15x15cm) that will be sewn into small pouches.
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2
Using a needle and thick cotton thread, sew the edges of the stomach pieces together to form small bags, leaving one side open for the filling.
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3
In a large mixing bowl, combine the finely cubed goat meat, diced presunto, and chouriço. This mix of meats provides the essential fat and salt base.
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4
Add the finely chopped mint—don't be shy, as this is the signature flavor—along with the minced garlic, salt, and black pepper.
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5
Incorporate the raw Carolino rice into the meat mixture, tossing well to ensure the rice is coated in the meat juices.
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6
Pour in the white wine, olive oil, and the tablespoon of lard. Mix everything thoroughly by hand and let it marinate for at least 30 minutes to allow the flavors to meld.
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7
Carefully stuff the stomach pouches with the mixture. Crucially, only fill them about 2/3 full; the rice will expand significantly during cooking, and overfilling will cause the pouches to burst.
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8
Sew the openings of the pouches shut with the needle and thread, ensuring a tight seal.
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9
Bring a large pot of water to a boil with a whole onion, a splash of olive oil, and a few sprigs of mint.
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10
Carefully lower the Maranhos into the boiling water. Reduce heat to a simmer.
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11
Simmer gently for approximately 1.5 to 2 hours. Halfway through, prick the pouches gently with a fine needle to release excess air and prevent bursting.
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12
Once the rice feels tender through the casing and the meat is cooked, remove the Maranhos from the pot and let them rest for 10 minutes.
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13
Before serving, carefully remove all the cotton threads. Slice the Maranhos into thick rounds to reveal the beautiful mosaic of meat, rice, and herbs.
💡 Chef's Tips
Ensure the goat meat is cut into very small, uniform cubes (about 0.5cm) to ensure even cooking and a better mouthfeel. Never overstuff the pouches; the rice needs space to grow, or you will end up with a mess in your pot. If you cannot find goat stomach, high-quality synthetic casings or even muslin cloth bags can be used as a substitute. Using fresh, high-quality mint is non-negotiable for the authentic 'Sertã' flavor profile. Pricking the bags during the first 30 minutes of boiling is the best insurance against the casings tearing.
🍽️ Serving Suggestions
Serve hot, sliced into rounds, accompanied by boiled potatoes and seasonal greens like sautéed kale or 'grelos'. Pair with a robust red wine from the Dão or Beira Interior regions to complement the richness of the goat. A side of simple orange slices can provide a refreshing citrus contrast to the herbal notes. Traditionally served during festive seasons or Sunday family lunches in the Beira region. Leftover slices are delicious when lightly pan-seared in a touch of olive oil the next day.