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Chanfana de cabrito à moda do Minho - Ruralea
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–+ servings
Tempo3 hours 20 minutes
Doses4

INGREDIENTES

  • 1,5 kg de cabrito cortado em pedaços
  • 1 cebola
  • 3 dentes de alho
  • 2 cravinhos
  • 1 folha de louro
  • 1 colher de chá de pimentão doce
  • 1 raminho de salsa
  • 800 ml de vinho tinto
  • qb de azeite
  • qb de sal
  • qb de pimenta

PREPARAÇÃO

  • Tempere o cabrito com a cebola partida às rodelas, os alhos esmagados, pimentão-doce, cravinho, louro, sal, pimenta e azeite.
  • Deixe marinar por 2 horas.
  • Pré-aqueça o forno nos 180 ºC.
  • Transfira para um tacho de ir ao forno e junte mais um pouco de azeite e o vinho tinto.
  • Confecione durante 3 horas.
  • Sirva.

DICAS

  • O cabrito deve ser partido em pedaços médios.
  • Utilize vinho de qualidade. Preferencialmente da Bairrada, que é a região da chanfana.
  • Esmague os alhos e o sal com um pilão.
  • Idealmente sugerimos que confecione num tacho de barro preto.
  • Sirva com batatas cozidas e legumes a gosto.