The old goats, now redundant in the herd, are slaughtered and cut into sllices before being cooked in earthenware pots in the oven. A distinctive feature of this dish is that the meat is covered in wine, which contributes to the excellent flavour.

Ingredients: Goat, red wine, brandy, rosemary, garlic, olive oil, onion, cloves, salt, parsley, red wine.

The day before, the goat is cut into pieces and left in wine and garlic marinade until the next day. The following day, put an onion in the pot with some oil and heat it up to brown it, add the goat meat, the wine and garlic marinade, cloves, a bay leaf and a sprig of rosemary bring it to the boil. Halfway through cooking, pour in glass of brandy in, cover the pot and leave it to boil until it is cooked and the smell of the brandy and wine has gone, which takes between five and six hours. The chanfana is served with boiled potatoes and a little parsley.

Reciped provided by Ms Celeste Antunes Rei – Pedrógão Pequeno.