Portuguese goat and red-wine chanfana

Ingredients

• 1.8 kg goat meat in large cubes
• 750 ml red wine
• 1 large onion
• 6 garlic cloves
• 3 bay leaves
• 100 ml olive oil
• 1 bunch parsley
• 1 tsp paprika
• Salt and pepper

Step-by-step method

1. Marinate goat in a non-reactive container with wine, garlic, bay, pepper and paprika for 8 hours in the fridge.
2. Heat oven to 160°C and layer onions in oven-safe clayware or a lidded casserole.
3. Add meat, marinade and olive oil; liquid should nearly cover meat.
4. Cover and braise slowly for about 2½–3 hours until fork-tender and thoroughly cooked.
5. Adjust seasoning, remove bay and serve with boiled potatoes.