Traditional Beira Chanfana

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Season the goat with garlic, bay, paprika, piri-piri, salt, and pepper; cover with red wine and marinate overnight.

Ingredients quick view

1.8 kg mature goat meat, bone-in pieces

1 bottle robust dry red wine

8 garlic cloves, crushed

3 bay leaves

1 tablespoon sweet paprika

1 teaspoon piri-piri, optional

2 tablespoons lard or olive oil

Salt and black pepper

For best flavor, marinate the goat meat overnight.

Ensure to monitor the pot during cooking to prevent sticking.

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