THE RED-WINE GOAT-SWELL

(Our Play on Chanfana - Quick Edit)

THE RED-WINE GOAT-SWELL

Ingredients: 1kg Lamb or Goat shoulder (large chunks), 2 Red onions (pureed), 4 cloves Garlic (smashed), 1 tbsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 750ml Red Wine (Full-bodied), 50g Lard...

Ingredients

  • 1kg Lamb or Goat shoulder (large chunks)
  • 2 Red onions (pureed)
  • 4 cloves Garlic (smashed)
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 750ml Red Wine (Full-bodied)
  • 50g Lard

Cooking Method

  1. The Scorch Sear meat chunks in lard until they are a dark, charred mahogany; remove.
  2. The Architect Fry onion puree and garlic in the fat until sweet and dark.
  3. The Bloom Add spices and bay leaves with a 50ml splash of wine; the steam will release the woody perfume.
  4. The Swell Return meat to the pan; pour in the entire bottle of wine. Cover tightly.
  5. The Slow Scorch Simmer for 80 minutes (or roast at 160°C) until the liquid reduces to a thick, black-red silk and meat is melting.
  6. The Final Flourish Top with raw fresh parsley and serve with punched potatoes.

Cuisine: Portuguese

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