📝 About This Recipe
Hailing from the Beira Alta region of Portugal, Chanfana is a rustic masterpiece traditionally slow-cooked in black clay pots (caçoilas). This soul-warming stew transforms tough cuts of goat into melt-in-your-mouth morsels through a long, luxurious bath in robust red wine, garlic, and lard. It is a celebratory dish that embodies the heart of Portuguese communal dining, offering a rich, deep, and slightly spicy flavor profile that is truly unforgettable.
🥗 Ingredients
The Meat
- 2 kg Old Goat (or Mutton) (cut into large, uniform chunks; bone-in for extra flavor)
- 2 tablespoons Coarse Sea Salt (traditional Portuguese Flor de Sal is best)
The Marinade and Aromatics
- 1.5 liters Robust Red Wine (use a full-bodied wine like Dão or Douro)
- 10-12 pieces Garlic Cloves (smashed and peeled)
- 4 pieces Bay Leaves (dried)
- 2 tablespoons Pimentão Doce (Sweet Paprika) (adds color and smokiness)
- 1 teaspoon Piri-Piri (or Chili Flakes) (adjust to heat preference)
- 1 teaspoon Black Peppercorns (whole)
- 1 bunch Fresh Parsley (tied with kitchen twine)
The Fat and Finish
- 150 grams Pork Lard (authentic recipes use lard for richness; can sub with olive oil)
- 100 ml Extra Virgin Olive Oil (Portuguese origin preferred)
- 1 piece Chouriço (sliced into thick rounds)
👨🍳 Instructions
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1
Begin by washing the goat meat thoroughly and patting it dry. In a large bowl, season the meat generously with coarse sea salt and the smashed garlic cloves.
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2
Add the bay leaves, pimentão doce, piri-piri, and black peppercorns to the bowl. Toss the meat by hand to ensure every piece is coated in the spices.
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3
Pour enough red wine over the meat to fully submerge it. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the flavors to penetrate the fibers.
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4
Preheat your oven to 150°C (300°F). Traditionally, this is cooked at a low temperature for a long duration.
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5
Take a large clay pot (caçoila) or a heavy-bottomed Dutch oven. Arrange the marinated meat inside the pot, packing the pieces tightly.
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6
Pour the entire marinade, including the wine, garlic, and spices, over the meat. The liquid should almost cover the meat; if not, add a splash more wine.
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7
Tuck the bunch of parsley and the sliced chouriço into the gaps between the meat pieces.
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8
Place dollops of the pork lard across the top of the meat and drizzle the olive oil over everything. The fat will create a seal and produce a silky sauce.
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9
Cover the pot tightly. If using a clay pot without a perfect seal, you can use a flour-and-water paste to seal the lid to the rim, ensuring no steam escapes.
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10
Place the pot in the oven and cook for 3.5 to 4 hours. Do not open the pot during the first 3 hours.
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11
After 3.5 hours, check the meat. It should be tender enough to fall away from the bone with a fork. If it's still firm, cover and cook for another 30-45 minutes.
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12
Once tender, remove the lid and let the stew sit in the turned-off oven for 20 minutes. This allows the sauce to settle and the flavors to concentrate.
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13
Discard the parsley bundle before serving. Serve the Chanfana directly from the clay pot to maintain its rustic charm.
💡 Chef's Tips
Always use a wine you would actually drink; the quality of the wine defines the sauce. If you can't find goat, mutton or older lamb is a perfect substitute, but avoid young lamb as it lacks the necessary depth. Never add water to this dish; the liquid should come entirely from the wine and the juices of the meat. Chanfana actually tastes better the next day, as the wine-based sauce develops a more complex, mellow character. If the sauce is too thin at the end, remove the meat and boil the liquid on the stove for 10 minutes to reduce it.
🍽️ Serving Suggestions
Serve with 'Batatas Cozidas' (simple boiled potatoes) to soak up the rich red wine gravy. Accompany with sautéed 'Couve Galega' (collard greens) or turnip greens for a bitter contrast to the rich meat. A side of crusty sourdough or traditional Portuguese 'Pão de Milho' (cornbread) is essential for dipping. Pair with a full-bodied red wine from the Dão region to complement the tannins in the stew. For a truly authentic finish, serve a small glass of Aguardente (Portuguese brandy) after the meal.