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Chanfana
Chanfana: goat slow-baked in red wine and garlic in a black clay pot
Chanfana belongs to the hill towns south of Coimbra, Miranda do Corvo and Lousã above all, where older goats were once cooked for village feasts in black clay pots sealed and left overnight in the bread oven. The meat braises in red wine with garlic, paprika, bay and cloves until it falls apart in a dark, rich sauce. It is a weekend and festival dish, served with boiled potatoes. The dish is cooked in red wine and not all of the alcohol cooks off; for an alcohol-free version use the substitute in the ingredient note. Chef's tip: marinate it for a full day; the long soak both flavours and tenderises the goat.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Method
0/5 doneStep 1: Put the 4 ⅜ lb goat or mutton on the bone (shoulder and leg) in a deep non-metallic dish with the 10 cloves garlic, 1 tbsp sweet paprika, 4 bay leaves, 4 whole cloves, 1 tsp black pepper and 2 tsp salt. Pour over the 3 ¼ cups full-bodied red wine, cover and marinate in the fridge for 24 hours, turning once or twice.
15 minStep 2: Heat the oven to 325°F. Pack the meat into a clay pot or heavy casserole with a lid, pour in the marinade and ¼ cup olive oil and tuck in the 1 bunch parsley. The liquid should almost cover the meat.
10 minStep 3: Cover tightly and bake for 3 hours, until the meat comes away from the bone at a touch. Check once an hour and add a little water if it looks dry.
180 minStep 4: Uncover for the last 30 minutes so the sauce reduces and the top pieces darken. A common mistake is serving it before the meat is fully soft; goat needs the long cooking.
30 minStep 5: Meanwhile, boil the 2 ¼ lb small potatoes in salted water for 20 minutes, until tender. Remove the parsley and bay from the pot and serve the chanfana with the potatoes and plenty of sauce.
20 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 52 g
- Carbs
- 30 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chanfana take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-bodied red wine?
- Stock with 1 tsp red wine vinegar per 120ml (½ cup).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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