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Bigos (Polish Hunter's Stew)

10 servings · 4 × 6 in
Dried Mushrooms
35 g dried mushrooms (porcini or other forest mushrooms)
≈ 355 g water, for soaking
Stew
250 g pork shoulder, cut into bite-sized pieces
250 g beef chuck, cut into bite-sized pieces
≈ 6 g salt, for the meat
black pepper, for the meat, to taste
≈ 27 to 41 g oil
≈ 170 g smoked bacon, cut into small pieces
≈ 150 g large onion, chopped
225 g button mushrooms, sliced
700 g small head of white cabbage, thinly sliced
500 g smoked kielbasa, diced
≈ 255 g chicken, beef or vegetable stock
170 g tomato paste
≈ 12 g salt
≈ 0.8 to 1 g bay leaves
≈ 3 g garlic, crushed
0.6 g whole black peppercorns
1.5 g whole allspice berries
≈ 1 g ground black pepper
1500 g sauerkraut, drained, juice kept
≈ 57 g pitted prunes
forklet.co/r/kNDH7M7m?units=grams · v1
  1. Dried Mushrooms Soak 35 g dried mushrooms (porcini or other forest mushrooms) in 355 g 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 250 g pork shoulder and 250 g beef chuck with 6 g salt, for the meat and black pepper, for the meat.
  4. Heat 27 to 41 g 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 170 g smoked bacon to the pot and let it render for a few minutes. 3 min to 5 min
  6. Add 150 g large onion and 225 g button mushrooms and fry until golden, about 3 min.
  7. Add 700 g small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 500 g smoked kielbasa, 255 g chicken, beef or vegetable stock, 170 g tomato paste, 12 g salt, 0.8 to 1 g bay leaves, 3 g garlic, 0.6 g whole black peppercorns, 1.5 g whole allspice berries and 1 g ground black pepper.
  8. Cover and cook over medium-low heat, stirring now and then, for about 15 min.
  9. Stir in 1500 g sauerkraut and 57 g 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)
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