Recipe: Bigo, Polish hunter's stew
Modified a tiny bit from Chef John's recipe on Food Wishes:
Ingredients for 6 portions:
*2 tablespoons unsalted butter
*2 packed cups drained sauerkraut
*1 small head green cabbage, quartered and sliced (2 pound head before trimming)
*4 strips bacon, cut in 1-inch pieces
*1 lb pork shoulder, cut into 1-inch pieces
*1 lb beef chuck, cut into 1-inch pieces
*1 lb polish sausage links, sliced (or any other sausage)
*1 large onion, peeled and chopped
*1 tablespoon honey
*1/4 cup Portobello or Porcini mushrooms, chopped
*1 cup dry red wine
*1 teaspoon paprika
*1/2 teaspoon caraway seeds
*1/2 teaspoons dried thyme
*1/4 teaspoon allspice
*1 large bay leaf
*freshly ground black pepper
*salt to taste
Directions:
1. In a Dutch oven, add butter, sauerkraut, and cabbage on medium-low heat.
2. In a large frying pan over medium-high heat, brown bacon until soft but not crisp. Transfer to Dutch oven. Reserve bacon fat for other meats. Brown pork shoulder. Transfer to Dutch oven. Repeat with beef chuck and sausage.
3. Add onion and a pinch of salt to frying pan, lower heat to medium. Cook until onion is brown and translucent. Add mushrooms and honey.
4. Add wine and raise temperature to medium-high. Cook until wine reduces. Add to cabbage mixture.
5. Add paprika, caraway seeds, thyme, allspice, bay leaf, and ground pepper to Dutch oven. Mix well. Cover and let simmer on low for 1.5 to 2 hours until meat is fork tender. Salt to taste.
6. *Optional: Let sit in fridge overnight. Reheat over medium heat, add water if necessary. Should be a thick stew-like consistency.
7. Serve with bread.
Ingredients for 6 portions:
*2 tablespoons unsalted butter
*2 packed cups drained sauerkraut
*1 small head green cabbage, quartered and sliced (2 pound head before trimming)
*4 strips bacon, cut in 1-inch pieces
*1 lb pork shoulder, cut into 1-inch pieces
*1 lb beef chuck, cut into 1-inch pieces
*1 lb polish sausage links, sliced (or any other sausage)
*1 large onion, peeled and chopped
*1 tablespoon honey
*1/4 cup Portobello or Porcini mushrooms, chopped
*1 cup dry red wine
*1 teaspoon paprika
*1/2 teaspoon caraway seeds
*1/2 teaspoons dried thyme
*1/4 teaspoon allspice
*1 large bay leaf
*freshly ground black pepper
*salt to taste
Directions:
1. In a Dutch oven, add butter, sauerkraut, and cabbage on medium-low heat.
2. In a large frying pan over medium-high heat, brown bacon until soft but not crisp. Transfer to Dutch oven. Reserve bacon fat for other meats. Brown pork shoulder. Transfer to Dutch oven. Repeat with beef chuck and sausage.
3. Add onion and a pinch of salt to frying pan, lower heat to medium. Cook until onion is brown and translucent. Add mushrooms and honey.
4. Add wine and raise temperature to medium-high. Cook until wine reduces. Add to cabbage mixture.
5. Add paprika, caraway seeds, thyme, allspice, bay leaf, and ground pepper to Dutch oven. Mix well. Cover and let simmer on low for 1.5 to 2 hours until meat is fork tender. Salt to taste.
6. *Optional: Let sit in fridge overnight. Reheat over medium heat, add water if necessary. Should be a thick stew-like consistency.
7. Serve with bread.