Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Chanfana is an emblematic dish of the Beiras, traditionally made in a clay pot with red wine.
Long, slow cooking turns firm meat into a deep, dark and very aromatic dish.
Ingredients
- 1.5 kg of goat, kid or lamb in pieces
- 750 ml of red wine
- 5 cloves of garlic
- 2 bay leaves
- 100 ml olive oil
- 1 tbsp sweet paprika
- Salt and pepper
- Boiled potatoes to serve
Method
- Season the meat with wine, garlic, bay leaves, paprika, salt and pepper.
- Leave to marinate overnight if possible.
- Transfer the meat and marinade to a clay pot or deep roasting tin.
- Drizzle with olive oil and cover.
- Cook in a low oven for a long time.
- Serve when the meat is very tender.
Tips from Empório Portugal
- Wine forms the base of the sauce, so choose a robust, good-quality red wine.
- A low oven temperature is essential.
- The chanfana improves with rest.
Possible substitutions in Brazil
- Lamb or kid available in Brazil can replace mature goat.
- An iron pot with a lid can replace the clay pot.
Pairing
A red wine from Bairrada or Dão. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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