Recipe of Perfect Babcia’s Polish Bigos

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, babcia’s polish bigos. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Babcia’s Polish Bigos is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Babcia’s Polish Bigos is something which I have loved my entire life.

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

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.

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