Ghisadu (Traditional Sardinian Meat Stew)
Description
Ghisadu, or su ghisadu, is the name of a traditional beef stew of Spanish origin, widely prepared in the Logudoro area of Sardinia. The word ghisadu comes from the Spanish “guisado”, meaning “stewed.” This flavorful dish becomes even more exquisite when made with red ox meat from Montiferru, turning it into a true delicacy for meat lovers. The rich sauce produced during cooking is traditionally used to dress malloreddus.
It’s quite simple to prepare — here’s how you can bring it to the table.
Ingredients
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- Red ox meat 1000 g
- Garlic 1
- Onion 1
- Red wine or Vernaccia wine 100 ml
- Tomato 500 g
- Meat stock q.b.
- Basil 1 ciuffi
- Bay leaves q.b.
- Rosemary 1
- Saffron q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 ChatGPT ha detto:<br>Ghisadu, the Sardinian beef stew, is quite easy to prepare. Start by placing a pot of salted water on the stove. Wash the tomatoes and score them with a small cut; once the water reaches a boil, add them to the pot. Let them cook for about 10 minutes, then drain, gently squeeze out the seeds, remove the skins, and cut them into small pieces.
- 2 Prepare a finely chopped mixture of garlic and onion, and sauté it in a pot with a few tablespoons of extra virgin olive oil. Cut the meat into cubes and brown it together with the sauté. Let it cook for a few minutes, stirring to prevent the base from burning, then deglaze with wine and add the chopped tomatoes.
- 3 Season the stew with salt, pepper, basil, bay leaf, and rosemary. Add a bit of meat broth in which you’ve dissolved some saffron, and let it cook for about 15 minutes, until fully done. Ghisadu can be enjoyed on its own or served alongside malloreddus, the traditional Sardinian pasta.
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