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This is an easy recipe from the Beiras region. Chanfana is traditionally made with goat, but lamb can
also be used. The meat is cut into large pieces and marinated in red wine over night, before being slow
cooked in a large iron pot until the meat is tender and falls from the bone.


3 kg goat, cut into large pieces
120 g Bacon, diced
125 ml olive oil
25 ml lard
2 onions, sliced
5 ml paprika
2 ml ground cloves
2 ml ground nutmeg
1 bay leaf
1 sprig parsley
3 cloves garlic
salt and pepper
3 - 4 litres red wine


1. Fry off the meat and onions in a large oven pot

2. Add the remaining ingredients and stir before adding the red wine

3. Cover with the lid and cook in a preheated oven at 200˚c for 1 hour

4. Remove from the oven and stir and add additional red wine if required

5. Return to the oven and reduce the temperature to 100˚c

6. Cook over night or until the meat is tender

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