Craft beer braised sheep stew

Ghisau sheep stew with craft beer is a rich and aromatic version of a traditional Sardinian dish. Slow cooking makes the meat tender and allows the beer to blend with the tomatoes, aromatic herbs, and vegetable base.

It is an ideal recipe for a special lunch, a convivial dinner, or whenever you want to serve a rustic dish with an intense flavor. For a balanced result, choose an amber or dark craft beer with malty notes and low bitterness.

Ingredients for ghisau sheep stew

• 1 kg of sheep meat, cut into pieces
• 330 ml of amber or dark craft beer
• 400 g of peeled tomatoes
• 300 g of potatoes
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• 1 tablespoon of tomato paste
• 2 tablespoons of extra virgin olive oil
• 1 sprig of rosemary
• 1 bay leaf
• Salt and black pepper to taste

How to prepare beer-braised ghisau sheep stew

1. Pat the sheep meat dry with paper towels and season it with salt and pepper.
2. Heat the oil in a large casserole and brown the meat over high heat on all sides, working in batches if necessary.
3. Remove the meat from the casserole and prepare the soffritto with the chopped onion, carrot, celery, and garlic.
4. When the vegetables are soft, add the tomato paste and cook it for one minute to release its flavor.
5. Return the meat to the casserole, pour in the craft beer, and let the alcohol evaporate for a few minutes.
6. Add the peeled tomatoes, rosemary, and bay leaf. Season with salt and pepper.
7. Cover and cook over low heat for about an hour and a half, stirring occasionally. If necessary, add a little hot water.
8. Peel the potatoes, cut them into pieces, and add them to the stew during the last 30 minutes of cooking.
9. When the meat is tender and the sauce is thick, turn off the heat and let the stew rest for 10 minutes before serving.

Which beer should you use for ghisau sheep stew?

An amber beer, red ale, dubbel, or smooth dark beer with notes of malt, caramel, and dried fruit is suitable for cooking. These aromas pair well with sheep meat and long cooking.

Avoid very bitter or extremely hoppy beers: as the sauce reduces, the bitterness can become dominant and make it less balanced.

To accompany the dish, you can choose the same beer used in cooking or a full-bodied craft beer capable of standing up to the stew's intense flavor. Discover the craft beers on Maltese that are best suited to regional cuisine and roasted meats.

Tips for tender meat

Slow cooking is the most important step. Keep the heat low and let the meat cook without boiling vigorously. Prepared the day before, the stew will be even more flavorful after resting and can be gently reheated before serving.

Frequently asked questions

Can I use another cut of meat?

Yes. Cuts with a good amount of connective tissue, such as shoulder, neck, or leg cut into pieces, are suitable. Slow cooking helps make them tender and flavorful.

Which beer is best to avoid?

It is best to avoid very bitter, extremely hoppy, or overly alcoholic beers. A smooth amber or dark beer produces a rounder, more harmonious sauce.

Can I prepare the stew in advance?

Yes. Ghisau can be prepared the day before and stored in the refrigerator. Reheat it slowly in a casserole, adding a little water or beer if necessary.