BIGOS
Bigos is usually translated as "hunter's stew" and is sometimes referred to as the national dish of Poland. This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage. Woods's mother makes it with the ends and scraps of meat saved and frozen over months' worth of meals, so feel free to experiment with different cuts. Smoky kielbasa is the only necessary constant.
Provided by Francis Lam
Yield 8 servings
Number Of Ingredients 15
Steps:
- Pat the beef very dry with paper towel. Season it with salt and pepper. Over medium-high heat, slick a large, heavy pot with oil. When the oil shimmers, sear the beef in one layer until golden brown, about 2 minutes per side. Remove to a large bowl. Pour off the fat from the pot, add 1/4 cup water and stir to dissolve the browned bits. Pour these juices into the seared meat. Rinse and wipe out the pot, and repeat this process with the pork shoulder.
- Place the clean pot over medium heat with a slick of oil. While it heats, add the kielbasa in 1 layer. Brown it until deep golden, about 2 minutes per side. Remove the kielbasa to the seared-meat bowl, but keep the fat in the pot.
- Add the garlic and cook, stirring, until fragrant, then add the caraway seed and allspice, and stir for 20 seconds or until very fragrant. Add the onion and a few pinches of salt. Stir to pick up any browned bits; if the bottom of the pot looks dry, add a few splashes of water. Cook the onions, stirring frequently, until soft, about 10 minutes.
- Add the carrots, tomatoes, seared meat and juices, and raise the heat to high. When it boils, add the cabbage and sauerkraut. Cook, stirring, until the cabbage is wilted and has released its juices. The liquid should nearly submerge the solids; add water if needed. Bring the pot to a simmer, add the bay leaves, then turn heat down to low to maintain a barely bubbling simmer, and cover the pot, leaving the lid slightly ajar.
- Simmer the stew for 2 to 6 hours. At 2 hours, the meat should be tender and the flavor of the bigos will be bright and acidic. At 4 hours, the meat and cabbage will be very tender, with a balanced flavor. (This is my preference.) At 6 hours, which is more traditional, the meat will be falling apart into the cabbage. Adjust seasoning with salt or pepper to taste, and serve with rye bread.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1011 milligrams, Sugar 8 grams, TransFat 0 grams
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Tiffany
[email protected]I'm not sure if I like the look of this bigos recipe. It doesn't look very appetizing.
Mahmood Akthar
[email protected]This bigos recipe seems really expensive. I'm not sure if I want to spend that much money on a meal.
Gino Galindo
[email protected]I'm not sure if I can find all the ingredients for this bigos recipe in my local grocery store.
Shyam Gupta
[email protected]This bigos recipe seems like it would take a long time to make. I'm not sure if I have the patience for it.
Richard Escobar Martinez
[email protected]I'm not sure if I have all the ingredients for this bigos recipe. I might have to substitute some things.
Genisis Managuelod
[email protected]This bigos recipe looks a bit bland. I might add some extra spices to give it more flavor.
M. Muiz Zulfiqar sadique
[email protected]I'm not sure about the combination of flavors in this bigos recipe, but I'm willing to give it a try.
Nikesh Bedari
[email protected]This bigos recipe seems a bit complicated, but I'm sure it's worth it. I can't wait to try it!
Yetunde Mcmorris
[email protected]I'm not a huge fan of bigos, but this recipe might change my mind. It looks really delicious!
Silvijo Phan
[email protected]I'm always looking for new bigos recipes, and this one looks really promising. I love the addition of the smoked sausage.
Kamal Rawal
[email protected]This bigos recipe is definitely on my to-cook list. It looks like the perfect comfort food for a cold winter day.
pastor lawrence asuquo umoh
[email protected]I can't wait to try this bigos recipe! It looks so flavorful and hearty.
Health info
[email protected]I love how this recipe uses simple ingredients to create such a complex and delicious dish.
Evata Williamson
[email protected]This bigos recipe is a keeper! I'll definitely be making it again.
salome sephashvili
[email protected]I've never had bigos before, but this recipe was a great introduction. It was easy to make and very flavorful.
Av
[email protected]The bigos was delicious! I made it for a party, and everyone loved it.
Ghulam Ali
[email protected]This was my first time making bigos, and it turned out great! I followed the recipe exactly, and the flavors were amazing.
Mina sharma
[email protected]I've made this bigos recipe several times now, and it's always a crowd-pleaser. The leftovers are even better the next day!
Richard Downing
[email protected]This bigos recipe was a hit with my family! The flavors were rich and complex, and the meat was tender and juicy. I especially loved the addition of the prunes and sauerkraut, which gave the dish a unique and tangy flavor.