Check out the recipe: www.allrecipes.com/Recipe/261441/Chef-Johns-Bigos-Polish-Hunters-Stew/

@jasonmgavitt2357

4 жыл бұрын

Your videos are bomb dude!i made kachapuri that I saw on your channel.it was bomb and I’m sure I did a terrible job.lol.

@yakeosicki8965

4 жыл бұрын

You cook 3 days good bigos. For stew you need several types of meat and Polish sausages. Bigos What should be the proportions of meat to cabbage in bigos? I usually take 1: 1. How to season bigos? In addition to allspice, bay leaves and juniper, I also taste stew with cumin, sweet pepper, hot pepper, dried marjoram and salt and pepper as standard. Be careful with the amount of salt, because the sausage and bacon are quite salty. Ingredients (for a large pot of 5-6 liters): 1 kg of sauerkraut 1/2 kg sweet cabbage (weight after cleaning) 3 bay leaves 3 allspice 1 tbsp dried marjoram 1/2 kg of pork (ham, shoulder), diced 500 g beef (leg, shoulder, stripe with a piece of bone and marrow), diced 250 g smoked burned bacon without skin, cut into small cubes 250 g sausage (for me venison sausage), cut into slices 40 g of dried mushrooms ( (dry porcini mushrooms)) plus 3 cups of water 2-3 tablespoons of tomato paste 2 large onions, finely chopped 4 garlic cloves, finely chopped half a glass of red semi-dry wine 3 juniper grains 1 teaspoon of sweet pepper powder half a teaspoon of hot pepper powder (optional) half a teaspoon of ground cumin (optional) salt and pepper to taste 50-100 g dried and smoked plums for frying: lard or clarified butter Preparation. We start by soaking and cooking dried mushrooms (dry porcini mushrooms). We pour warm water over it and leave it for about an hour. Then cook them on low heat uncovered until tender. It will take about 30-40 minutes. Drain the mushrooms (keep the decoction of mushrooms) and chop. In a large pot, place the shredded sauerkraut. We add bay leaves, allspice and about 2 cups of water. Cover the pot. Boil and cook on low heat for about 40-50 minutes until the cabbage is tender. During cooking, mix the cabbage several times. If necessary, add more water to the pot. In the second pot we put chopped sweet cabbage, pour 1 cup water. We cover, boil and cook on low heat until tender for about 30-40 minutes. We transfer sweet cabbage and liquid to a large saucepan with sauerkraut. We add dried marjoram. Heat the lard (or clarified butter) in the pan. We throw the beef, fry it until golden brown and add it to the cabbage. Fry the meat in batches. Don't throw too much meat into the pan. Fry the pork one by one and transfer it to the cabbage. We put the bacon in the pan, blush it nicely, add the rest of the ingredients. You can also lightly fry the sausage (it isn't necessary) and add it to the cabbage. Then put the onion and garlic in the pan, fry for 3-4 minutes. We add tomato paste, fry it for a minute. We pour wine and boil. Use a spatula to scrape all flavors from the bottom of the pan. We add the contents of the pan to the garage. We add juniper, sweet pepper and hot cumin (if used). Mix. Cover the pot, cook the stew on low heat for about 2 hours or longer, stirring occasionally until the meat is tender. Season the bigos with salt and pepper during cooking. If necessary, add water from cooking mushrooms to the pot. If I don't use all the water, I keep it and add it to the stew the next day during reheating. At the end of cooking, add chopped mushrooms and plums, mix. Put the bigos in a cool place. The next day we put it on gauze again and cook on low heat for 20-30 minutes, stirring occasionally with a wooden spoon (be careful not to burn the contents of the pot). When the stew cools down, we cover it and take it to a cool place. We repeat the activity every day for several days. Stew is best prepared a few days before the planned serving. Total preparation time: 5 hours.

@kuba1884

4 жыл бұрын

@@yakeosicki8965 Yeah, you made your point - he made rather his variation on the bigos, rather that true, one and only bigos. But in cosequance nobody will show on his/her channel ( I am not taking about this particular recipe) and in the end polish cuisine will be forgotten by others and nobody of foreign youtuber's will show polish recipes. Because WE make too much fuss about our cuisine :(

@kacjan

4 жыл бұрын

@@yakeosicki8965 bardzo ważne jest dodanie do bigosu - kiełbasa jałowcowa.

@yakeosicki8965

4 жыл бұрын

@@kacjan Oj, oczywiście jeśli robisz go ze sznytem myśliwskim, to dużo jałowca i dziczyzny XD Ale trzeba uważać , ja kilka miesięcy temu kupiłem w Polskim sklepie myśliwską i jej nie spróbowałem wraz z innymi kiełbasami wrzuciłem do gara. Zepsułem bigos, bo akurat trafiłem na jakiś obrzydliwy wyrób. Świetnie wyglądała i aromat był super, ale smak co okazało się potem okropny.

for full authenticity you should add some peppercorn (ie. non-ground black pepper) and then proceed to accidentally bite into every single one.

@AmericanInfidel2008

6 жыл бұрын

you do that when making chicken soup. you fish them out before serving.

@superdark336

6 жыл бұрын

what do you mean accidently

@SixSixSatan

6 жыл бұрын

it's a joke. jesus.

@danm8004

6 жыл бұрын

ungratefulmetalpansy both

@danm8004

6 жыл бұрын

ungratefulmetalpansy I am cooking a pot right now and yes there are juniper berries in mine.

It always amazes me that you say "polish sausage" - we (I'm Polish) would immediately ask - "what kind?" cos there are at least 150 kinds of polish sausages, probably a lot more...

@jindrichzapletal5822

4 жыл бұрын

well if you come to a typical American supermarket, there is always something that calls itself a "Polish sausage". It is rather generic

@KaoVamp

4 жыл бұрын

@@jindrichzapletal5822 It is also the generic sausage of Poland, your standard śląska (Silesian). Being the only Polish kielbasa known to Americans it got the name kielbasa all to itself. Somebody should seriously get on showing Americans wonders like Żywiecka (Żywiec style) , or Myśliwska (Hunter's).

@carlfranz6805

4 жыл бұрын

When I can find it I use Lithuanian sausage. Just my preference.

@undeniablereality9904

4 жыл бұрын

It's funny when people do this. There's no specific Polish sausage, but a Polish style of making sausages. It's the opposite story with Italian sausage. When my Italian brother-in-law came to North America for the first time, he asked me the following: "Help me understand something, what in the fuck is an Italian sausage??? We don't have these in Italy!"

@LightningJackFlash

4 жыл бұрын

@@undeniablereality9904 In Poland there is actually a sausage that is named "Polish sausage" and it's actually made of almost raw meat. Other sausages like Żywiecka, Śląska, Myśliwska, Zwyczajna, Krakowska, Rzeszowska, Jałowcowa, oh man there are plenty of them, they are prepared by cooking, frying, drying, seasoning obviously, smoking and all those things you may do to a sausage. But again, particularly "kiełbasa Polska" (and that means "Polish sausage" literally) is essentially raw in comparison to those other sausages which names I mentioned.

I knew some Polish guys who stayed at my place for a while, as a "Thank You" they made Bigos. It really does get better with every day and they made tons, so we were eating for a week, the flavor ramping up with each day.

@xFurashux

Жыл бұрын

Depends on family how many exactly but cooking bigos should take days. By grandma was cooking it 3 days and was adding some ingredience on first, some on second, and some on third day. Then it got cooldown and serve the next day, or even day after that.

My boss is Polish and brought me a huge jar of it....made me cry it was so good.

@DoctorStrange01

4 жыл бұрын

The smell is also nice (after you store it in the fridge for a few days and re-open it) :D The whole house smells like sewage, lol. But yeah, once it's hot, it smells great and is very tasty.

@bamama2630

4 жыл бұрын

you have awesome boss

@TheDcraft

3 жыл бұрын

If he's polish what he brought you wasn't this how are you going to make a Polish dish and not use polish ingredients does make sense it's like let me make spaghetti but I'll use chorizo and ramen noodles instead.

@geoffreycharles6330

3 жыл бұрын

This is the first time I hear an English person having a Polish boss.

@lavendelblue4368

3 жыл бұрын

@@geoffreycharles6330 I'm a Pole and I was a boss to : 2 Englishmen, 3 Germans , one American and one Chinese.

By the way, for people that don't cook with wine, you can add a couple cups of tomato sauce to make up for the acidity and flavor.

@dwaynewladyka577

6 жыл бұрын

Food Wishes I cook with wine. I also think wine and tomato puree is really good together.

@BobbyBlackhearts666

6 жыл бұрын

Chef John, I'd like to ask a question. What happenes to the alcohol when we use wine or other beverages in cooking? Will the food have alcoholic content?

@aganica

6 жыл бұрын

in some regions of poland bigos goes only with sauerkraut and the version with fresh cabbage is called fried cabbage or cabbage with roux (the recipe is quite different than for bigos). anyway many thanks for the video, "and as always"- thumb up then watch

@twgok13

6 жыл бұрын

My family always use half tomato sauce half ketchup. The nice thing about bigos is that with every re-heating it gets tastier :). You have to make it in the biggest pot possible, so that it can last till 4th re-heating (thought often it won't). So good.

@ennykraft

6 жыл бұрын

I like to substitute red wine with balsamic vinegar. It tastes surprisingly well. This sounds like a great recipe and I'll definitely make this.

I don't know who Migos is. I'm an old-school hip hop guy. #OG

@gregoryscott7088

6 жыл бұрын

Kool Chef J.

@ceecee7879

6 жыл бұрын

Food Wishes chef John #badandboujee

@angiemaq

6 жыл бұрын

I wish I didn't...😞

@jomarch4109

6 жыл бұрын

But you're Bad & Bougie Chef John...

@SheisB515

6 жыл бұрын

I love you even more now!!!

G'day from Downunder Chef John. I only came across this recipe last week (you have so many). I made it last Friday, let it percolate over night and served it with jacket potatoes and green beans for a family dinner (8 - 80 year olds) on Saturday night. Everyone was impressed and came back for seconds - even my wife who never has seconds (just as well I did a double batch). the three youngsters had never tasted anything like it before and felt it was the next best thing to being able to travel overseas for new experiences. Descriptions from the adults used adjectives like smooth richness, amazing meatiness, flavourful complexity etc.Personally, I was surprised at the flavour development (more than I've experienced previously) after 30 hours in the fridge. The sausages I used were a supermarket Bratwurst and a Smoked Knackwurst; I also added 2 tbls of tomato paste to cut thru the smokiness of the knackwurst. What a winner, I expect I'll have pressure to repeat this dish in the coming months even though we're heading for summer.

I just made this in an instant pot....and tested it as soon as it was done. It is one of the most amazing meals I have ever cooked. I can't wait until tomorrow. Thank you chef.

Poles say that Bigos is God's food, because what goes in it, only God knows.

@ryanpfeiffer42

6 жыл бұрын

Lol, this is an underrated comment. I laughed so hard.

@normalnyyyyy

6 жыл бұрын

Jim Fortune same as polish wine.

@DancingSpiderman

6 жыл бұрын

Jim Fortune HAAAhahahaha !

@Renata53502

5 жыл бұрын

Buahhhaaahhaaa! It feels so good to laugh at Polish!

@Renata53502

5 жыл бұрын

@@DancingSpiderman Or english!!! Buahhahhahhah! Have you heard of english wine?? Fish & chips the best dish that one can invent! Buahhahhahhah!

In my family we cook bigos for at least 5 hours. Also, using good quality polish kielbasa is must. Still, that was one of the best bigos recipes on the internet.

@SvenTviking

5 жыл бұрын

Do you pit crushed Juniper berries in? That’s in the recipe I used.

@davidbudd8371

4 жыл бұрын

varies from family to family and depends on where in Poland your family is from. Years ago during my first year of college me and a friend who were both polish american were comparing bigos....her familys was very different from mine (i mean still bigos).

@haekathe3841

4 жыл бұрын

@@davidbudd8371 there are 3 recipes in my family for bigos. One my mum makes, one my gran used to make and one my aunt used to make. Personally I've never known anyone to use wine in their bigos though. This originates from a 'perperual stew' type of dishes where you literally add scraps to it of whatever you have. It's poor people's food.

@beniaminbzowski8798

4 жыл бұрын

Some very old school cooks simmer bigos on *extremely* low heat for even up to a week.

@0plp0

4 жыл бұрын

"that was one of the best bigos recipes on the internet." no chyba cię pogięło nazywać to najlepszym przepisem na Bigos w internecie. Na pewno są lepsze i to prawdziwe a nie jakieś hamerykańskie.

Thanks Chef John! My Polish wife fell more in love with me after I made this for her. I truly appreciate what you do and all the guidance

I visited Poland this summer and can tell you they have the BEST food ever. The goulash is so good I could almost move to Poland. This recipe looks amazing.

@pavel9652

Жыл бұрын

It is the other way around for me. I am abroad and I ate bigos last time maybe 10 years ago. It just fell off my radar. After mastering so many meals from Italian and Asian cuisine I had the call of bigos! ;) It is the only way I can explain it ;) I had to get a truck load of cabbage and some sausages! Holy smokes, it is good! ;)

@pakistasikalfa

Жыл бұрын

Im afraid gulasz (pörkölt) is a hungarian dish my friend ;) but big up for having a blast time in Poland.

I made one a week ago. It's indeed great and comforting dish. BTW: it also makes a great slow cooker recipe. Mine did cook for at least 8 hours, was reheated next day and tasted amazing. Making a big batch and freezing some portions is also a good idea.

@johansvensson1686

6 жыл бұрын

Pelle Olsson foodwishes är bäst

@Umarluch

6 жыл бұрын

As a Pole I do not recommend freezing it. It loses it's taste.

@maryland1807

6 жыл бұрын

another Pole here. you can freeze it, no problem. but it's better to store it in fridge after filling glass jars with hot bigos - after immediately you put the lid on and lid "sucks in", you let it cool to room temperature and in this state you can keep it in fridge for quite a while without bigos going bad. it does taste better refrigerated than frozen, but do what works for you.

@tielojongmans3826

6 жыл бұрын

Thanks, nice method, I'll try this!

@raifparker3990

6 жыл бұрын

Pelle Olsson it tastes better the more you reheat it

Each family have different Bigos recipe :D

I'm happy to see authentic bigos recipe on such a great channel. Thank you for spreading our biggest pride :)

This is a fantastic cold winter recipe! Made it this week-end with a few alterations as I didn't have some of the ingredients. I substituted the red wine with tomato paste along with the water used to soak the mushrooms. Instead of frying the cabbage with butter I used lard and added some garlic. I didn't have andouille or bratwurst so I used double smoked sausages. The smokiness gave the stew an added dimension. I will definitely make this again. Maybe with dark beer instead of tomato paste on the next batch.

Thank you Chef John! Nice to see my favourite chef making my favourtite dish! Tip for foreigners (im Polish) making bigos at home, is that you can always cook it as leftover dish. In Poland people usually make it after christmas holidays, when everyody has lots of leftover sausages, ham, ribs etc. You don't need to cook beef and pork especially to make bigos... The only two ingredients which bigos NEEDS to have, is sauerkraut and cabbage. Rest of meats, dried fruits and seasoning is up to you. Smacznego!

Thanks Chef John. I'll try this out and serve it to my Polish parents and see their reaction. I hope my father says the he likes it better than my mothers at the table because you don't need cable when you ruffle her feathers. Cheers.

@a3aan__uit389

2 жыл бұрын

How did it go?

Dzięki za przepis, muszę spróbować takiej wersji :-) Pozdrowienia z Polski!

This just finished cooking; I couldn't help myself and had a bowl. It is amazing. I can't wait until tomorrow to have more. Thanks Chef John all your recipes are fun to make and awesome to eat.

I love you for making Polish food!😚😚😚😚

I make this often, it’s really one of the worlds great stews. I also add apples, garlic, tomato paste and broth and I cook for around 10-15 hours...spread out over two days. It’s also traditionally served with boiled potatoes.

@normaski7193

7 ай бұрын

That’s our favourite way to make it too!

Made this for some Polish friends of mine in Spain! They LOVED it!

I made this for New Years' Day dinner and it was one of the most tasty things I HAVE EVER EATEN! Unbelievably savory and loaded with many layers of deep delicious flavor and texture. Chef John really crushed it with this one. Thanks!

Just made this and it was as delicious as promised, and in fact exceeded my expectations. I tasted it not long after cooking, and it was soooo good! I can't imagine how it could get any better after a night's rest as chef john says but we'll see! Thank you again Chef John.

As a Food Wishes fan from Poland i can confirm this pretty acurate recipe. My mother and grandmother do this exacly like in this video, exept they don't add wine but they put glass of water or two and tomato paste for extra flavour and orange/red colour.

@BrainsOfMush09

6 жыл бұрын

Adrian Stodółka my wife said the same thing. I'm going to make it with wine and some tomato

I grew up eating this delish dish. Very yummy! Reminds me of freezing cold winters and how comforting it is to come home to a hot yummy meal. Thanks for posting!

There’s a Polish deli near my house. One day my father in law stopped in on his way for a visit and found that they have a hot food bar, and so he brought us Bigos. I’m not Polish, but it instantly became one of my top 5 favorite dishes. Really glad you covered it here...I think I’m going to finally try my hand at making it myself!

YES YES YES YES! One of my favorite foods of all time!

I made this, it was really good. Adding this recipe to my favorites list. I added some half cooked potatoes..because i had them, they fitted in really nicely.

Thank you so much, I haven’t made it yet but I can’t wait to do so! This is the perfect hearty come in from the cold winter dish, rustic and brutish .

Thanks! Bigos was one of my favorite dishes from Poland next to Kapusniak soup.

Nicely done! However some essentials missing: smoked meet and juniper berries.Ideally prunes should be smoked as well. Thanks for video 👍

@Sk0lzky

4 жыл бұрын

Junipers are definitely a must! And if the sausage is smoked there's really no need for additional meat, however my mom and grandparents always used to drop a large piece of smoked bacon into the mix. They'd then take it out and used for something else

Hey Cheff John. I've been watching Your channel for over a decade, and I'm Your Huge Fan.I love Your great knowledge and approach to some traditional recipes as well as Your sense of humor:)) . I'm Polish and I spent a lot time in the kitchen as well. When it comes to Bigos the great thing about this stew is that it has hundrets of faces. Every polish home has it's own version of it. Diffrent variety of: cabbage ,meat ,spices ..some add chopped pears and apples . Adding diffirent type of alcohols to it and etc.... And the funny and great thing about Bigos is that it gets better and tastier each and every time we re-heat it :)) Cheers Cheff John and as always Enjoy.. :))

@larrysmith2638

5 жыл бұрын

matipatros That's so true about dishes like this having so many versions; kind of like meatloaf in the U.S. Just wish people would recognize that and quit hating on those whose version doesn't exactly align with their supposed "only true authentic" version.

Chef John!!! You are awesome! Just tried this dish on thanksgiving day, and started to google how to cook. And I already know, that each of your recipes worth it for 100%!!!

Never had Bigos but seriously that looks amazing. Going to give this a go.

Bigos, not litlleos :D I am dying! Great recipe :) I love bigos. I tend to make it with wild mushrooms. Also smoked sausage is great to use in the end for a bit of smokier taste. My grandmother used to add tomatoes. Just a little bit. :) there are aś many recipes as cooks :D

@AmericanInfidel2008

6 жыл бұрын

I've never eaten polish sausage that wasn't smoked.

@gaminawulfsdottir3253

6 жыл бұрын

Umami-bomb.

@romik1231

6 жыл бұрын

There are so many sausage types in Poland and around half of them are not smoked.

@Warblaster

5 жыл бұрын

There is a variety of uncooked, unsmoked Polish sausage. My personal fav: biala kielbasa (white kielbasa), boiled (after boiling you can save the stock to make "zurek" [another damn fine soup, especially served properly - in bread]). When it's piping hot, you smother that bastard with some cwikla (beets and radish) and go to town.

@tomsenft7434

5 жыл бұрын

I think bigos, the word, refers to smoked meats and foraged mushrooms. If you are not used to eating this way, it will make you gassy.

One of my favorite KZread chefs making one of my favorite Polish dishes? YES!

Omg! My wife and I are drooling. We're making this tomorrow. Your videos are awesome thank you.

Absolutely nailed this one, chef John.

@buchweiz

6 жыл бұрын

Yes, he did! He also nailed boeuf stroganoff one day. He is since probably the only chef I trust to give accurate and authentic recipes of national dishes from different cultures.

@FireflyActual

6 жыл бұрын

My family usually makes bigos with more kraut in relation to meat, but that's down personal preference (we also add more dried plums and sometimes even raisins). There are several other ingredients you could add - every Polish grandmother (pol. 'babcia') has a different recipe. I'd be more than happy to try out chef John's interpretation.

@buchweiz

6 жыл бұрын

Do you put cranberry in yours? We always do, but we're not Polish though.

@FireflyActual

6 жыл бұрын

I never tried bigos with cranberries, but I see how that could work. I need to try this!

I think you just won the official Polish grandma golden babushka award for this dish...Looks delish!

@micha5876

5 жыл бұрын

In polish grandma is babcia. It sounds like bab + italian ciao withou ou.

I get this every winter from a local polish market. If you like sauerkraut, you will love this. It really is unlike any other stew because of the sauerkraut, but all of the flavors together make this delicious. I really like it because it's always a little different each time due to the different types of kielbasa that they through in. It usually has tomato added to it also, but like any stew, anything goes.

I made this,it was perfect!!Thank you chef John

My wife is from Poland. Going to whip this up for her. Thanks

@idontlikegoats

6 жыл бұрын

boi be careful, depending of what region she's from Bigos might be made differently. This version borderline offends me personally as a Polish woman, then again only my mother can make a bigos that doesn't offend me

@BrainsOfMush09

6 жыл бұрын

If you want to see people get offended by food, look at some of the Paella recipes on KZread....lol

@AlanmanAaron

6 жыл бұрын

or make any italian food

@ScOOrK_

5 жыл бұрын

If you have any leftowers (doubtfull but have hope) tell her to do "pierogi" for you (best are if have stuffing made of leftower bigos).

@legion999

5 жыл бұрын

Aww, there you go. I hope she likes it.

Hi there, a Polish fan here. I love your channel :-) Next time you make bigos please try adding sauerkraut, not the German style pickled cabbage, try to find the proper fermented cabbage. Use 50/50 fresh and fermented. And try to find smoke dried plums instead. Last but not least, the meat. Cured Polish sausage and cured, smoked Polish bacon, ham or loin. It will make a world of difference :-)

@foodwishes

6 жыл бұрын

It was actually fermented cabbage. Live cultures and everything.

@larrysmith2638

5 жыл бұрын

Santiago de Barco I think you miss the point of this channel. This is about taking interesting and delicious food that people don't normally eat, and make it accessible to a mostly American audience (although Chef John has viewers from all over the world). Most of us don't have the time or interest in finding specialty ingredients like smoked prunes or a particular type of sauerkraut. But this recipe, with easy to access ingredients, lets us experience a great dish. So let's stop nit - picking these types of dishes. We recognize and respect the differences between the real thing served in Krakow or certain neighborhoods in Chicago, and what this recipe tries to offer.

@ScOOrK_

5 жыл бұрын

Larry Smith don't take it personal :) his intention was pure, as a 50/50 ratio and smoked plums have great impact on taste. Also im using some apple (sour not sweet) and at least twice of plumbs. There is also one more rule you should follow, cabbage and meat also have 50/50 ratio :) Greatings from Poland :)

This was surprisingly great. It really comes together beyond what you think the flavor profile would be. Thank you for sharing it. Can't wait to make it again.

I just tried this recipe and it was delicious but even better the next day. Thanks chef John.

Raindrop (raindrop) Drop top (drop top) Cooking up sausage in da crockpot

@ceecee7879

6 жыл бұрын

teecorder EXCELLENT!! #BNB

@monstercommenter9587

6 жыл бұрын

(Crock pot)

@jessicataylor9010

6 жыл бұрын

needs more likes

@kahea2018

3 жыл бұрын

Lol

@KG-ok4qc

3 жыл бұрын

Got all the meats and they’re chopped chopped

as a guy from Poland, I must say, this is as classic way to make bigos as one can get.

Food Wishes John is my favourite online chef. All his recipes are remarkable.

I am so making this ASAP. I am eating keto these days, low carb diet, and this would be perfect for my new eating lifestyle...thank you chef John, as always, YOU ROCK!

Looks great, and i'm definitely gonna try it. I gotta admit though you had me searching the video for that pinch of cayenne. You've created a monster John.

Great job! Now we can call you CHEF JANUSZ :)

@sunnyjim98

6 жыл бұрын

Rafał Maksellon thats so funny cos my name is John Mullan and i work with a few Polish guys, we were trying to decide what i would be called if i was Polish and came up with JAN MULANSKI 😂😂😂

@JonnySublime

4 жыл бұрын

Chef Yohan

What kind of people come to chef John's videos to dislike... I can't comprehend it really. He's like the nicest and funny guy ever... The recipe would be tried in the next few days (;

YOOOOOOOOOOOOOOOOOOOOOOOOOO CHEF JONNNN thank you for this amazing recipe. I made it for my boyfriend on Sunday and he ABSOLUTELY LOVED IT. He told me he loves it so much that it's one of his Top favourites that I make for him! Stay OG!!!!!!!

I would definitely do it different (use sauerkraut only, add some form of tomatoes...) but as a Pole I can tell you that this dish is amazing this way or another. And on second or third day, after reheating in the pan its gets even better. Try it at least once. Also I never knew that bigos was considered a hunter's stew, cool to learn something :).

Oh dear, "If you give me enough ammunition..." Hahaha, I luv chef John!

Epitome of Deliciousness! Thanks Chef John!! 🤤

I've been looking for a recipe that both uses pork and tastes better the next day. Thank you for fulfilling my culinary needs.

Wow! You have a Polish fans here (leaving in Bay Area too)! I like bigos with only sour kraut, but it's just my preference :)

Its really hard dish i can send u my grandma bigos recipe and its omg amazing like we are bringing it throu whole poland for all our friends

Thank You Chef John, this is awesome, FUN to make, and DELICIOUS!

I'm polish, and my profession is cook, and I must admit that you nailed it :D Everything is done right. The prune,pork, sauerkraut, bacon, sausage, red wine, the thing that you leave it and cook it again the next day. Chapeau bas :)

Thanks Chef John, as a Pole this makes me happy. Perhaps you should try out pierogi/pirohy/varenyky, eastern Europe's worst kept culinary secret. :)

@tolikp

6 жыл бұрын

I am making varenyky tonight :) Pelemeni were last week :) mmm Slav food is the best!

@sophieh2902

6 жыл бұрын

He did a cheat version of pierogi on his channel a years ago... kzread.info/dash/bejne/a2WumcdrYrutqZs.html #memorylikeanelephant

I love the style of this recipe with the meat choices. I was raised eating bigos but I'm very particular about it. So many I feel are too porky and too overpowering with the caraway flavour. This is making me crave some though!

I've had such foods and I agree, they're amazingly good, all of them!

Thank u so much for making this!!!!! I miss this food from my grandparents who are now gone

Dzięki

Just made this for the first time. Thank you so much, it really is amazing. I ended up cooking it in the oven as I found the hob tended to catch a little. This will be great to take home for the holidays!

This looks amazing. Thanks for the well prepared lesson.

The best. Great video. Im ftom poland and today realy cook Bigos, then I saw your video. Its good day begin.

Amazing, John, thank you! I think you should make more Central/Eastern European recipes, for example the most delicious Czech meal "Svíčková".

You should use smoked plum! It's sooooo much better.

@peetits

5 жыл бұрын

Mmm I love smoked plums in Bigos!

prunes and porcini just must have!!!! I use some red wine and 1/3 sauerkraut in this recepie and tea spoon of tomato puree YOU NAILED IT !!! Love your recipe!

Fantastic! My mouth is watering. Thanks Chef!

God damn, this looks SO good!

As a Polish person, i grew up eating bigos all the time. I'm not going to say its wrong, because theres lots of different ones all around Poland. My granny used to make it with pork, beef, sausages and a bit of lamb for a little gamey flavour. And she never used other cabbage than sauerkraut. More dried mushrooms, leaved whole, same with prunes, at least triple the amount. And I've never heard of anyone in Poland adding wine to bigos. So thats interesting.

@moustachu100

5 жыл бұрын

My family used less meat but always red wine

Lemme tell you. This is one of the best recipes in my rotation.

I just made it last night and had to leave a thank you comment. It was SO good that it almost made me cry when I first tasted it. I'll have it for a full dinner tonight, ahhh..I should be on a diet..

Something is missing in this recipe, oh yeah BEER !!!

I can't believe you've made a dish from my country :D Maby, we ale making it slightly different, but to be honest- that's not bad!

@dwaynewladyka577

6 жыл бұрын

Małgorzata Bukowczyk It looks really good. Dobra! I have mixed Slavic ancestry, including Polish in it. The food is so good.

@karm42yn

6 жыл бұрын

Apart from the lack of juniper berries, this is exactly how I've been making it my whole life.

@djxkoxxf6898

6 жыл бұрын

Damn you cute as fuck

This is a fascinating recipe, and one I'm going to have to build! It looks amazing!

You nailed it Chef John! Re heating it is absolutely crucial! In Poland, we make a huge batch, and re heat it until it’s gone!

I’m 50 per cent Polish so by the transitive property of Polish-ness, I’m going to like this twice as much as you chef John! Looks mighty muy bueno good!

Bigos if true

@CM_Burns

6 жыл бұрын

You are the 3 Amigos of your Bigos.

@NoWhereToRun22

6 жыл бұрын

SAD if false

Sounds and looks delicious. Thanks, Chef J.

I'm back to get some reminders. I've been following this recipe since you first posted this video and it's a family favorite!

God damn, this is my kind of meal.

Zawsze czułem, że ten kanał ociekał zajebistością. 8:28 - teraz wiem dlaczego :D. Pozdro dla szefa John'a z Polski!

Looks amazing. I've been venturing into eastern european dishes lately and it's an absolute gold mine of great tasing food. Much of it is also amazingly simple to make with tons of flavour.

@joannabuk

3 жыл бұрын

Poland is in Central Europe rather than Eastern.

I used to have a friend in school, whose mother made bigos for us a few times. I never quite forgot the taste and will give this recipe a try. Gonna cook this for family. I think that's how it's meant. Amazing dish, Bigos. Polish food in general is rich and delicious. Not sure if there are a lot of Polish vegetarians, but they are missing out. It's a flavorbomb; the best one.

More polish food!! Wine and mushrooms very posh version of bigos :)

U can /should use some lovage and marjoram , firs will sharpen the taste and second fits perfect with pork or boar ;)

Yeeeesss, I make this every New Years Day. Polish tradition to have pork and saurkraut, and this is a surprisingly good stew. I let mine roll on low for about 8 hours. So much better the next day too.

It's obvious you are an aspiring comedian (but it turns out you are a natural.) It is a wonderful accoutrement to your cooking. In the development of so many of your recipes your verbal, graphic and occasionally written directions are wonderful and indeed, unequaled. They are the most thorough and detailed I have seen available for a student from codger space like myself. Thank you. Sincerely Rod

"Fourth and fifth meats" Polish quisine!

@localpolishguy1523

3 жыл бұрын

Real bigos from the local village can contain up to 10 meats

Next time, let's talk about FLAKI.

@Sk0lzky

4 жыл бұрын

Jesus no

@jansiedlecki9783

4 жыл бұрын

how about czernina

@novislavdajic983

4 жыл бұрын

Mmmmmmm, flaczki... I'm drooling.

@LightningJackFlash

4 жыл бұрын

Guts :P

@winylewicz

4 жыл бұрын

Ozorek

Chef John your lyric tenor makes music of food and I often listen to your recipes to be cheered up! Thanks!

I made it just now, and it was delicious! Thank you! I did use a peeled crab apple instead of prunes, and I didn't have the mushrooms...thanks so much! I will make it again!