Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Chanfana is an emblematic dish from Beiras, traditionally made in a clay pot with red wine.
The long cooking transforms firm meat into a deep, dark, and very aromatic preparation.
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 of olive oil
- 1 tablespoon of paprika
- Salt and pepper
- Boiled potatoes to serve
Preparation method
- Season the meat with wine, garlic, bay leaf, paprika, salt, and pepper.
- Let it marinate overnight if possible.
- Transfer the meat and marinade to a clay pot or deep baking dish.
- 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
- The wine is the base of the sauce, choose an honest red.
- Low oven is essential.
- Chanfana improves with resting.
Possible substitutions in Brazil
- Brazilian lamb or kid can replace the goat.
- A cast iron pot with a lid can replace the clay pot.
Pairing
Red from Bairrada or Dão. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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