When it comes to Chanfana, the Portuguese don’t play around. There are something like “Chanfana Wars” that go on where people compete for bragging rights to the best dish. As far as I’m concerned, my father made it the best!
PORTUGUESE GOAT STEW
Combine the following in an earthenware pot:4 lb goat meat, cubed (fresh young goat is preferable)
8 large garlic cloves sliced thin
1 medium onion, cut into half moon slices
1 ½ teaspoons ground black pepper
Small bunch of parsley, chopped
1 large bay leaf
1 tablespoon paprika
1 ½ teaspoon salt
6 tablespoons olive oil 1.5 liter of good red wine
- Mix the ingredients well. Cover and marinate overnight in the refrigerator.
- If you do not have an earthenware (clay) pot, use a strong heavy pot with a lid that can withstand the high temperatures of the oven.
- The next day remove from refrigerator and add:
- Set the oven to the highest setting (usually 550 F degrees) and allow it to maintain that temperature for at least 30 minutes. If you have a pizza stone, place it in the center of the oven. After 30 minutes place the pot on the pizza stone, in the oven and lower the temperature 350ºF. Leave the “Chanfana” in the oven for about 4 hours.
- Be sure to check on it occasionally, while it’s cooking. You may need to add more red wine if it gets too dry.
- When the Chanfana is done you will notice that the meat easily falls off bones.
- Traditionally served with boiled potatoes and greens.