Portuguese Lamb With Wine And Garlic (carne De Vinho E Alhos)

Total Time: 146 hrs Preparation Time: 144 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 large picnic lamb shoulder, cut into 2-inch chunks
• wine, 1 part
• cider vinegar, 2 parts
• 1/2 cup salt
• 6 garlic cloves, peeled and crushed
• 1/2 teaspoon dried marjoram
• 7 whole red chilies, torn apart (cayenne)
• 1 -2 loaf french bread, sliced 1-inch thick

Recipe

• 1 with a sharp knife, debone and remove all of the rind from the meat,
• 2 leaving the fat, and discarding the rind. cut into chunks.
• 3 combine the lamb, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
• 4 transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. add enough more marinade to keep from drying out or burning.
• 5 transfer the meat to a platter.
• 6 moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
• 7 arrange the bread on a serving platter, top with the meat.
• 8 serve hot.
• 9 can be re-heated in a frying pan for breakfast!