Beef
How To Make Bigos (Polish hunter's stew)
This version of How To Make Bigos (Polish hunter's stew) is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
13 Min Prep
🔥
21 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 1 sliced White Cabbage
- 250ml Beef Stock
- 100g Mushrooms
- 2 tablespoons Lard
- 400g German Sausages
- 250g Bacon
- 2 chopped Onion
- 750g Beef
- 200g Prunes
- 1 Bay Leaf
- 2 Cloves
- 12 Peppercorns
- 4 Juniper Berries
- 4 Allspice Berries
- 90 ml Red Wine
- 2 tablespoons Tomato Puree
Instructions
1
step 1
Put the cabbage in a heavy casserole dish, transfer in the stock and oven-cook over a low bring to temperature for about 50 mins, until succulent.
2
step 2
Cut the soaked mushrooms into strips and save the soaking liquid.
3
bring to temperature the lard and shallow fry the sausages and bacon, then scoop out, leaving the fat in the cooking vessel.
4
shallow fry the bulb greens in the same cooking vessel for 5-8 mins until lightly browned.
5
step 3
transfer in the mushrooms and their liquid along with all the cooked protein, onions and prunes, then lid and oven-cook for 20 mins.
6
transfer in the spices, red wine and tomato purée and bring to a stew, then lid and oven-cook for 1 hr.
7
notes well and leave to cool.
8
Will keep covered and chilled for up to two days.
9
Bigos improves in flavour over a couple of days.
10
Leave to cool first.
11
Reheat until piping burning before serving.
Recipe Information
Cuisine
Polish
Polish
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
34 mins
34 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
21 minsTotal Time
34 minsMaster Chef
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