Babcia’s Polish Bigos
Babcia’s Polish Bigos

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, babcia’s polish bigos. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Babcia’s Polish Bigos is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Babcia’s Polish Bigos is something which I have loved my whole life. They’re fine and they look fantastic.

Bigos is already true to Paleo way of life, without even modifying the recipe. It's considered by many to be the Polish national dish. Traditionally, there was a pot with.

To begin with this particular recipe, we have to prepare a few components. You can have babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Babcia’s Polish Bigos:
  1. Get 20 g dried porcini mushrooms
  2. Take 5-8 stoned prunes
  3. Make ready 475 g diced casserole beef
  4. Make ready 2 large pork belly slices
  5. Make ready 300 g polish sausage (ideally kielbasa), peeled (I didn’t do this which was a mistake)
  6. Take 2 onions, sliced
  7. Get 3 tbsp olive oil
  8. Make ready 450 g jar sauerkraut, rinsed
  9. Make ready 4 tomatoes peeled and chopped
  10. Prepare 4 cloves
  11. Prepare 1 cinnamon stick
  12. Get 1 bay leaf
  13. Get 1 tsp dried dill
  14. Make ready 1 pint beef stock
  15. Take Salt and pepper

Bigos to klasyczne danie kuchni polskiej. Ilu kucharzy tyle samo różnych wersji przepisu. Każdy ma swój sposób gotowania, swoje smaki i dodatki. Powstało już tak wiele receptur na to staropolskie.

Instructions to make Babcia’s Polish Bigos:
  1. Start by putting your dried mushrooms and prunes in a bowl and just covering with boiling water. Leave to soak for 30 mins.
  2. Heat your large saucepan or flameproof casserole dish and fry off the meat in batches to brown all over. Remove each batch into a bowl when done.
  3. Fry your onions in the saucepan over a low heat now and cook gently for 10 minutes.
  4. Return your meat to the pan and add in also your sauerkraut, tomatoes, cloves, cinnamon, bay, dill and sliced sausage.
  5. Drain your mushrooms and reserve the liquid in a jug. Add the mushrooms and prunes into your pot. Then make the reserved liquid up to a pint by topping it up with stock. Add that liquid into the pan too.
  6. Season it all with pepper (you can add salt later after you’ve tasted it). Bring the pan to the boil then turn it down to simmer gently with the lid on for 2 hours.
  7. Best left to sit overnight after it’s cooked and cooked to let the flavours develop.

A large pot of Polish Bigos bubbling away on our cooker in Lubuskie in the far west of Poland. Here is our own 'Greater Poland' adaptation of the traditional Polish dish, Bigos, or in English, Hunters's Stew. Bigos is Poland's (and probably Ukraine's) national dish. Bigos was in times past eaten only by the Polish aristocracy as they were the only Poles who had access to game and could afford to include. The secret of Bigos is that it gets better as it's reheated.

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