Bigos is a hearty Polish stew perfect for a winter day.
Bigosa hearty, cabbage and pork-based stewhas been called the national dish of Poland.
Anyone who knows anything about Eastern Europe knows they are mad about mushrooms.
Elise Bauer
Smoked sausage, mostly kielbasa, is a given, as is either bacon or a smoked ham hock.
Fresh sausages, pork shoulder, veal or beef are also used.
Every cook has her own secrets.
Elise Bauer
I decided on prunes here.
Start With Good Kraut
A word on the sauerkraut.
You should spend some effort to find simple brined sauerkraut, which is kept refrigerated.
Bubbies is an excellent brand.
If you are making the tomato-based version, skip the beer and use the can of tomato sauce.
If you cannot drink alcohol, use some beef stock.
Cut the pork shoulder into large chunks, about 2 inches and set aside.
Cut the sausages into similar-sized chunks and set aside.
Drain the sauerkraut and set aside.
Drain the mushrooms, straining the soaking liquid through a fine mesh sieve.
Set the soaking liquid aside.
Clean off any dirt from the soaked mushrooms and cut them into large pieces; leave small ones whole.
In a large lidded pot, heat the bacon fat or vegetable oil for a minute or two.
Working in batches if necessary, brown the pork shoulder over medium-high heat.
Do not crowd the pan.
Set the browned meat aside.
Sprinkle a little salt over them.
The vegetables will give off plenty of water.
When they do, use a wooden spoon to scrape any browned bits off the bottom of the pot.
If you are making the tomato-based version, add the tomato paste here.
Once they do, sprinkle a little salt on the mushrooms.
When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture.
Add the beer, if using, or the tomato sauce if you’re making the tomato-based version.
Stir well to combine.
You should not have enough liquid to submerge everything.
Bring everything to a simmer, cover the pot and cook gently for at least 2 hours.
Check at 2 hours, and then every 30 minutes after that.
When the hock is tender, fish it out and pull off the meat and fat from the bones.
Discard the bones and the fat, then chop the meat roughly and return to the pot.
Bigos is best served simply, with rye bread and a beer.
If you want a little kick, add the mustard (or horseradish) right before you eat it.
Bigos improves with age, too, which is why this recipe makes so much.
Your leftovers will be even better the next day.
