Bigos Recipe

Mak Erot

3 min read

·

Apr 08, 2025

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Bigos: The Ultimate Polish Hunter's Stew Recipe

Bigos, often called "hunter's stew," is a hearty and flavorful Polish dish with a rich history. It's not your typical stew; it's a complex symphony of meats, sauerkraut, and dried fruits, evolving in flavor over time. This recipe provides a guide to creating an authentic and delicious bigos, perfect for a chilly evening or a special occasion. Let's dive into the ingredients and process!

Ingredients for Authentic Bigos

The beauty of bigos lies in its versatility. Feel free to adjust the ingredients based on your preferences and what's available. However, these are the core components for a truly authentic experience:

• Meats: This is where the flavor really shines. Aim for a mix of:

  • 1 lb Kielbasa (Polish sausage), sliced
  • 1 lb Smoked Pork Ribs, cut into pieces
  • 1 lb Beef Brisket, cut into chunks
  • 1/2 lb Smoked Ham Hock (optional, adds incredible depth)

• Sauerkraut: 2 lbs good quality sauerkraut, drained well. The better the sauerkraut, the better the bigos!

• Onions: 2 large onions, chopped

• Carrots: 2 large carrots, chopped

• Dried Fruits: A crucial element adding sweetness and complexity.

  • 1/2 cup dried prunes
  • 1/4 cup dried cranberries (or cherries)

• Spices & Herbs: These awaken the flavors.

  • 2 tbsp juniper berries, crushed
  • 1 tbsp marjoram
  • 1 tbsp caraway seeds
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 bay leaf
  • Salt to taste

Step-by-Step Bigos Recipe

This recipe emphasizes slow cooking to allow the flavors to meld beautifully.

Step 1: Browning the Meats:

1. In a large, heavy-bottomed pot or Dutch oven (at least 6 quarts), brown the meats in batches over medium-high heat. This step is crucial for developing rich flavor. Remove the browned meats and set aside.

Step 2: Sautéing the Vegetables:

1. Add the chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes.

Step 3: Combining the Ingredients:

1. Return the browned meats to the pot. Add the drained sauerkraut, dried fruits, juniper berries, marjoram, caraway seeds, allspice, black pepper, and bay leaf.

Step 4: Slow Cooking the Bigos:

1. Add enough water or broth to almost cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for at least 4 hours, or preferably longer (6-8 hours or even overnight for the best results!). The longer it simmers, the more the flavors will meld. Stir occasionally.

Step 5: Tasting and Adjusting:

1. Taste the bigos and adjust the seasoning with salt as needed. You may want to add more water or broth if it gets too thick.

Serving and Enjoying Your Bigos

Bigos is traditionally served hot, often with crusty bread or mashed potatoes. The flavors deepen significantly after a day or two, so making it ahead is recommended. It's even better the next day!

This recipe is a starting point. Don't be afraid to experiment with different types of meats, vegetables, or spices to create your own unique version of this classic Polish stew. Enjoy!

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