Goat Meat and Root Vegetable Stew in Ale is a reconstructed Ancient recipe for a classic Iron Age-style stew of goat meat with cabbage, carrots and onions cooked in heather ale flavoured with herbs and spices and thickened with pearl barley. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Goat Meat and Root Vegetable Stew in Ale.
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There are no potatoes in this stew as you might expect, though I have added red carrots, which are an 18th century invention. If you would like to be more authentic to an ancient dish use skirrets or even burdock root instead. Wild mustard greens substituted for the cabbage would probably be more authentic, too (though cabbages were in the process of being bread during the British Iron age). Regardless, this is a properly hearty and tasty winter stew. Serve with rustic bread to mop up the juices and make less or more ancient as you wish.
The day before marinate the goat meat in the ale with the juniper berries and herbs. Place in the fridge and allow to marinade over night.
The following day drain the meat (but reserve the ale), add the oil to a metal casserole dish, add the vegetables and meat and fry until the meat has browned. Add the reserved ale, bring to a boil then add the honey and pearl barley. Boil vigourously until the volume has reduced by a third. Reduce the heat, half cover the casserole and allow to simmer gently for about 2.5 hours, until the meat is completely tender. At this stage remove the meat, turn the heat to high and boil vigourously until the sauce thickens (add a little roux if desired). Return the meat to the pot, allow to re-heat for 10 minutes and serve in bowls with a good hunk of leavened Breads.
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