Bigos (Polish Hunter’s Stew)

Method7 steps · about 2 hr 50 min

1. 1

   Step 1: Finely slice the cabbage (1) and put all of it in a heavy casserole with the stock. Cook over low heat for about fifty minutes until tender. At the same time, cover the separate dried mushrooms (100 g) with boiling water and let them soak for one hour. Keep the softened mushrooms and their soaking liquid separate from the cabbage until step 4.

   Cook cabbage; mushrooms need a full one-hour soak · 50 minUses 1 finely sliced white cabbage · 250ml Beef Stock · 100 g dried mushrooms for soaking · Boiling water sufficient to cover dried mushrooms; retain soaking liquid

2. 2

   Step 2: Once the mushroom soak is complete, lift out the mushrooms, cut them into strips and retain their soaking liquid; leave any grit behind. Slice the sausages and dice or slice the bacon (250 g). Heat all the lard (2 tablespoons) in a frying pan and fry all the sausage and bacon until browned and cooked through. Lift out both meats, leaving the rendered fat in the pan. Hold the meat, mushrooms and usable soaking liquid separately.

   Uses All the soaked mushrooms and retained liquid · 2 tablespoons Lard · 400 g German-style sausages, sliced in step 2 · 250 g smoked bacon, diced or sliced in step 2

3. 3

   Step 3: Peel and chop both onions (2). Fry them in the retained fat for 5–8 minutes until lightly browned.

   Lightly brown onions · 8 minUses The retained frying fat · 2 onions, peeled and chopped now

4. 4

   Step 4: Dice the already cooked beef (750 g). Add it to the tender cabbage casserole with all the held cooked sausage and bacon, browned onions, mushroom strips and usable soaking liquid, and all the prunes (200g). Cover and cook gently for twenty minutes.

   First combined-stew simmer · 20 minUses All the tender cabbage and stock · All the mushroom strips and usable soaking liquid · All the cooked bacon and sausage · All the cooked onions and their fat · 750 g already cooked beef, diced now · 200g Prunes

5. 5

   Step 5: Add the bay leaf (1), whole cloves (2), peppercorns (12), juniper berries (4), allspice berries (4), wine and tomato purée to the complete stew. Bring to a simmer, cover and cook gently for one hour. Season with finishing salt and black pepper to taste, then remove the bay leaf and visible whole spices.

   Covered spiced bigos simmer · 60 minUses The complete stew · 1 Bay Leaf · 2 whole cloves · 12 Peppercorns · 4 Juniper Berries · 4 Allspice Berries · 90 ml Red Wine · 2 tablespoons Tomato Puree

6. 6

   Step 6: Serve straight away, or divide into suitable containers, cool promptly and refrigerate covered for up to two days. The flavour improves during this time.

   Uses All the finished bigos

7. 7

   Step 7: If chilled, reheat the prepared bigos until piping hot throughout, stirring so the centre heats fully. Serve in six portions.

   Uses The completed bigos