Babcia’s Polish Bigos. Bigos a traditional stew of meat, cabbage and fruits. The best thing this kind of dish is you can freeze and then reheat bigos several times to make it even. Learn how to make a Bigos recipe!
Sauerkraut, Kielbasa, Wild Mushrooms, Prunes are braised in red wine.
This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland.
Bigos is already true to Paleo way of life, without even modifying the recipe.
You can cook Babcia’s Polish Bigos using 15 ingredients and 7 steps. Here is how you cook that.
Ingredients of Babcia’s Polish Bigos
- It's 20 g of dried porcini mushrooms.
- It's 5-8 of stoned prunes.
- You need 475 g of diced casserole beef.
- It's 2 of large pork belly slices.
- You need 300 g of polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake).
- It's 2 of onions, sliced.
- You need 3 tbsp of olive oil.
- It's 450 g of jar sauerkraut, rinsed.
- Prepare 4 of tomatoes peeled and chopped.
- It's 4 of cloves.
- It's 1 of cinnamon stick.
- Prepare 1 of bay leaf.
- You need 1 tsp of dried dill.
- You need 1 pint of beef stock.
- It's of Salt and pepper.
It's considered by many to be the Polish national dish. Traditionally, there was a pot with. Best Bigos I have ever tasted, better than Babcia's! Chef John's Bigos (Polish Hunter's Stew).
Babcia’s Polish Bigos step by step
- Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Leave to soak for 30 mins..
- Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done..
- Fry your onions in the saucepan over a low heat now and cook gently for 10 minutes..
- Return your meat to the pan and add in also your sauerkraut, tomatoes, cloves, cinnamon, bay, dill and sliced sausage..
- Drain your mushrooms and reserve the liquid in a jug. Add the mushrooms and prunes into your pot. Then make the reserved liquid up to a pint by topping it up with stock. Add that liquid into the pan too..
- Season it all with pepper (you can add salt later after you’ve tasted it). Bring the pan to the boil then turn it down to simmer gently with the lid on for 2 hours..
- Best left to sit overnight after it’s cooked and cooked to let the flavours develop..
A hearty Polish stew made with several kinds of meat - typically pork - cabbage Also known as bigos, this hearty, cabbage and pork-based stew has been called the national dish of Poland. Bigos (also known as Polish Hunter's Stew) is a hearty delicious dish made with meat, cabbage Bigos is a traditional Polish dish made with a variety of meats that have been cut into bite-sized. Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. As Polish dishes go, Bigos is about as traditional as you can get.
