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Portuguese Recipe: Cabrito Assado (Roasted Goat)

Cooking 2.5 hours Preparation 24 hours 4 easy
Recipe type: Meat Cuisine: Portuguese

Beyond Portugal’s iconic Bacalhau (salt cod), Cabrito Assado is equally popular over Christmas Eve and Christmas Day. Often served with several bottles of Douro Red, Esparregado de Espinafres (spinach mousse), white rice, and the never-ending baskets of bread. Dessert of Rabanadas (Portuguese french toast), Pao do Lo (sponge cake), a variety of Portuguese cheeses and of course chocolate


  • 6 pounds/3 kgs of Goat
  • 3 Cloves of Garlic
  • 2 teaspoons of Black Pepper
  • 3 teaspoon of Paprika
  • 1 teaspoon of PiriPiri
  • 4 Bay leafs
  • Salt (to taste)
  • 3 cups White Wine
  • 3,4 oz of Olive Oil
  • 1 medium sized onion sliced
  • 3 oz Butter
  • 24 Small Potatoes


  1. Have the butcher chop the goat meat into medium size pieces.
  2. The day before cooking it, begin your marinade. Take a bowl and add the following ingredients: paprika, piripiri, bay leaf, garlic, salt and pepper. Stir in the wine, then meat. The marinade should just be enough to cover the meat. Cover and place in the refrigerator.
  3. Pre-heat oven to 320F.
  4. Spread onion across the bottom of the cooking dish and drizzle with olive oil. Take the pieces of meat out of the marinade and rub with butter. Drizzle the remainder of the marinade over the meat. Cook for 2 hours while basting the meat with the marinade regularly.
  5. Add potatoes, baste and continue cooking for 20-25 minutes. 
  6. Serve with a Douro Red wine. 

Recipe Video

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