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Bigos (Polish Hunter's Stew)

30 servings

Dried Mushrooms

  • 1.06 ldried mushrooms (porcini or other forest mushrooms)
  • 1.06 lwater, for soaking

Stew

  • 750 gpork shoulder, cut into bite-sized pieces
  • 750 gbeef chuck, cut into bite-sized pieces
  • 15 mlsalt, for the meat
  • black pepper, for the meat, to taste
  • 89 to 135 mloil
  • 18 slicessmoked bacon, cut into small pieces
  • 3large onion, chopped
  • 675 gbutton mushrooms, sliced
  • 3 headssmall head of white cabbage, thinly sliced
  • 1500 gsmoked kielbasa, diced
  • 750 mlchicken, beef or vegetable stock
  • 510 gtomato paste
  • 30 mlsalt
  • 12 to 15 leavesbay leaves
  • 3 clovesgarlic, crushed
  • 30whole black peppercorns
  • 30whole allspice berries
  • 7.5 mlground black pepper
  • 4500 gsauerkraut, drained, juice kept
  • 18pitted prunes
  1. Dried Mushrooms Soak 1.06 l dried mushrooms (porcini or other forest mushrooms) in 1.06 l water, for soaking for about 1 h.
  2. Simmer the mushrooms in their soaking water in a small pot until tender, watching it as it likes to boil over. Lift them out, chop them and keep the liquid. 15 min to 20 min
  3. Stew Season 750 g pork shoulder and 750 g beef chuck with 15 ml salt, for the meat and black pepper, for the meat.
  4. Heat 89 to 135 ml oil in a large heavy pot over medium-high heat and brown the meat in batches. Lift it out onto a plate. 10 min to 15 min
  5. Add 18 slices smoked bacon to the pot and let it render for a few minutes. 3 min to 5 min
  6. Add 3 large onions and 675 g button mushrooms and fry until golden, about 3 min.
  7. Add 3 heads small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 1500 g smoked kielbasa, 750 ml chicken, beef or vegetable stock, 510 g tomato paste, 30 ml salt, 12 to 15 leaves bay leaves, 3 cloves garlic, 30 whole black peppercorns, 30 whole allspice berries and 7.5 ml ground black pepper.
  8. Cover and cook over medium-low heat, stirring now and then, for about 15 min.
  9. Stir in 4500 g sauerkraut and 18 pitted prunes, cover and cook gently for 1 h 30 min, stirring from time to time so nothing sticks.
  10. Take off the heat, cool, and refrigerate overnight. 8 h
  11. The next day, bring it back to a gentle simmer and cook about 1 h, uncovered if there is a lot of liquid. Taste: add a splash of the sauerkraut juice if it needs more tang, or salt if flat. Repeat on the third day for the best bigos.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Cool the pot quickly between reheatings (spread it into shallow containers or stand the pot in cold water) and keep it in the fridge. Bring it back to a full simmer every time you reheat it. (The author)
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)