Chef John's Bigos (Polish Hunter's Stew)
Description
Chef John's bigos recipe is a meaty Polish hunter's stew. It is usually made with wild game such as venison or boar, but you can use beef or pork, etc.
Ingredients
•
1/4 cup dried porcini mushrooms
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1/2 cup warm water
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2 tablespoons unsalted butter
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1 small head green cabbage, quartered and sliced
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2 cups packed, drained sauerkraut (not rinsed)
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4 strips bacon, cut into 1-inch pieces
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1 pound pork shoulder, cut into 1 1/2-inch pieces
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1 pound boneless beef chuck, cut into 1-inch pieces
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1 pound Polish sausage links, sliced (or any other sausage)
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1 large onion, peeled and chopped
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3 pitted prunes, diced
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1 cup dry red wine
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1 teaspoon paprika
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1 teaspoon dried thyme leaves
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1 large bay leaf
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1/2 teaspoon caraway seeds
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1/4 teaspoon allspice
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freshly ground black pepper
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salt to taste
Directions
1
Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2
Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3
Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4
Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5
Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6
Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7
Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.