Prazeres da Mesa. It was created by São Paulo chef Rodrigo Martins, who works at that city's Vino! restaurant.
The recipe calls for cubed goat stew meat, but if goat meat is unavailable in your area, or you'd prefer not to eat it, you can very easily substitute lamb. The flavors are very similar, and generally recipes featuring either lamb or goat can successfully be swapped between the two types of meat.
As the recipe indicates below, you'll need to start a day ahead of time. In order for the beer marinade to do its job of tenderizing and flavoring the meat, it requires a full 24 hours. It's best not to try to shorten the marinading time.
RECIPE - Goat Brewmaster-style (Cabrito cervejeiro)
2 lb (1 kg) cubed goat stew meat
1 small onion, chopped
2 shallots, chopped
1 medium carrot, chopped
2 oz (50 gr) pancetta, cubed
1/4 cup finely chopped Italian parsley
extra-virgin olive oil
6 button mushrooms, quartered
1 peeled whole clove garlic
1 small jalapeno or serrano chili, seeded and chopped (optional)
2 bottles or cans good-quality dark beer, cold
2 bay leaves
1 sprig fresh thyme
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion, green part only
In a large mixing bowl combine the beer, carrot, onion, parsley chilis, bay leaves and thyme. Add the cubed meat, cover with plastic wrap and refrigerate for 24 hours, stirring the meat once or twice during that time.
When ready to cook, drain off about half of the marinading liquid into a heavy saucepan. Add the garlic clove and the pancetta cubes, bring to a boil, reduce heat, partially cover the pan and simmer for two hours or until reduced by half. Reserve.
Heat the olive oil in a saute pan, add the cubed meat and fry until nicely browned on all sides. Fry in batches if necessary. When all the meat is browned, add the reduced marinading liquid, the chopped shallots and the mushrooms. Bring the liquid to a simmer and cook the meat for about half an hour, or until it is very tender and the sauce is thickened.
Pour the meat and sauce into a decorative serving bowl. Sprinkle with the shopped cilantro and green onion and serve immediately.
Remove the meat from the remaining marinading liquid with a slotted spoon. Accompany with boiled potatoes or white rice.