Best Idea to Cooking Perfect Babcia’s Polish Bigos

Wishing to eat Babcia’s Polish Bigos a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with useful instructions on preparing a Babcia’s Polish Bigos like a famous chef made.

We hope you got insight from reading it, now let's go back to babcia’s polish bigos recipe. You can have babcia’s polish bigos using 15 ingredients and 7 steps. Here is how you cook it.

To make an extraordinary Babcia’s Polish Bigos, here are the components required:

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

After preparing the components, now you are good to make your 5-star Babcia’s Polish Bigos by following the guidances on this section:

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..

Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. As Polish dishes go, Bigos is about as traditional as you can get. You'll be sure to find it in the food Someday I invite all of you to try this traditional polish food at my babcia's 😉 Recipe for Bigos. This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland.

Recipe : Babcia’s Polish Bigos

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