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This dish is a total umami bomb! The national dish of Poland, it is such a delicious, comforting meal. Worth every bit of effort!
BIGOS:
- 3oz dried wild mushroom
- 4 cups boiling beef broth
- 1 medium head cabbage, sliced very thin
- 2 medium onions, rough diced
- 4 cloves garlic, minced or pressed
- 1lb fresh mushrooms, sliced
- 4 pitted prunes, diced
- 3 medium carrots, sliced
- 2lbs Polish sauerkraut (cured only with salt, no vinegar) rinsed and excess water squeezed out
- 1lb boneless beef chuck, cut into bite sized pieces
- 1lb boneless pork shoulder, cut into bite sized pieces
- 1lb bacon, cut ½ inch
- 1lb quality smoked kielbasa, sliced
- Canola oil to lube pan, as needed
- 1 cup red wine or beer
- 3 medium apples, peeled and diced
- 1 12oz can diced tomatos
- 1 8oz can tomato paste
- Salt & Pepper to taste
1. Prepare all ingredients as described above and have ready, mise en place style
2. In medium bowl, steep dried mushroom in beef broth for at least one hour
3. In large saute pan, add about 1 tablespoon canola oil, and cook bacon until crisp over medium to medium-high heat. Use a slotted spoon and remove cooked bacon from grease onto paper towel, saving grease in pan
4. Return pan to heat and add pork cubes. Saute over medium high heat until lightly browned. Remove from heat to large pot
5. Return pan to heat and add beef cubes. Saute over medium-high heat until lightly browned. Remove from pan to large pot with pork
6. In batched, saute cabbage, adding more canola oil as needed, until tender. Add cooked cabbage to large pot and repeat until all cabbage is cooked
7. Add oil to pan if needed, and add onions, fresh mushrooms, and garlic. Saute until they begin to soften, add beer to deglaze and cook over medium high heat until most of the liquid has evaporated
8. Remove onion mixture to large pot
9. Remove dried mushrooms from broth. Give a rough chop to mushrooms and add mushrooms and broth to large pot.
10. Add all other ingredients to large pot. Mix thoroughly.
11. Cover and cook on lowest setting for at least 8 hours, stirring every hour.
12. After first 2 hours, check for seasoning and add salt & pepper as needed.
13. When meat is super tender, it’s done!
14. Serve with rye bread, garnish with chopped parsley.
15. Enjoy! Na zdrowie!
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