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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Sandal Gill
[email protected]This bigos was just okay.
Muhammad Sajjad Sharif
[email protected]This bigos was interesting, but I probably wouldn't make it again.
Rauf Jan
[email protected]I'm not sure how I feel about this bigos. It was different, but I'm not sure if I liked it.
RJ Slattery
[email protected]This bigos was a nice change of pace from my usual meals.
Brenda Iriza
[email protected]I'm not a big fan of bigos, but this recipe was pretty good.
Nancy Machila
[email protected]This bigos was okay, but I've had better.
george baloyi
[email protected]I followed the recipe exactly, but my bigos didn't turn out right. I'm not sure what went wrong.
Ogunwale Omoyemi
[email protected]This bigos was missing something. I think it needed more spices.
Vincent Ostrander
[email protected]I'm not sure what I did wrong, but my bigos turned out really watery.
Langa Khanyile
[email protected]This bigos was a lot of work to make, and it wasn't worth it in the end.
Shoaib Afzal
[email protected]I found this bigos to be a bit bland.
Rojin Lama
[email protected]This bigos was a little too sour for my taste.
James Liz
[email protected]I've been making this bigos recipe for years, and it's always a crowd-pleaser.
Mxolisi Vukile
[email protected]This is the best bigos recipe I've ever tried. The combination of flavors is perfect.
fire ball GAMING
[email protected]I made this bigos for a potluck, and it was a huge success. Everyone loved it!
Tausid Alam
[email protected]This was my first time making bigos, and it turned out great! I followed the recipe exactly, and it was easy to follow.
Allen Story
[email protected]I'm not a big fan of cabbage, but I really enjoyed this bigos. The sauerkraut added a nice tanginess, and the kielbasa and bacon gave it a smoky flavor.
Yvette Hill
[email protected]This bigos recipe was a hit with my family! The flavors were complex and delicious, and the meat was fall-apart tender. I will definitely be making this again.