Bigos (Hunter's Stew)

Ingredients

• about 910 g Sauerkraut
• 1 medium Fresh Cabbage
• about 450 g Smoked Sausage (kielbasa)
• about 450 g Pork Shoulder
• about 450 g Beef Chuck
• about 14.2 g Dried Mushrooms
• 2 large Onion
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 3 leaves Bay Leaves
• 6 berries Allspice
• 6 berries Juniper Berries
• 1 cup Red Wine
• 2 cups Vegetable Broth
• 3 tbsp Olive Oil
• 1.5 tsp Salt
• 0.75 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 910 g of sauerkraut under cold water and drain it very well. If it tastes too sour, soak it in cold water for 30 minutes, then drain it again.
2. 2Cut the 1 medium fresh cabbage into bite-sized pieces. Cut the about 450 g of pork shoulder and about 450 g of beef chuck into 2.54 cm cubes. Chop the 2 large onions and 4 cloves of garlic.
3. 3Soak the about 14.2 g of dried mushrooms in hot water for at least 30 minutes. Once softened, drain the mushrooms and chop them.
4. 4Heat 3 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Brown the about 450 g of pork shoulder and about 450 g of beef chuck in batches until they are browned on all sides. Remove the browned meat from the pot and set it aside.
5. 5Add the chopped 2 large onions and 4 cloves of garlic to the same pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
6. 6Stir in the 2 tbsp of tomato paste and cook for 1 minute, stirring constantly.
7. 7Return the browned pork shoulder and beef chuck to the pot. Add the rinsed and drained about 910 g of sauerkraut, the chopped 1 medium fresh cabbage, the sliced about 450 g smoked sausage, the chopped about 14.2 g dried mushrooms, 3 bay leaves, 6 allspice berries, and 6 juniper berries. Pour in the 1 cup of red wine and 2 cups of vegetable broth.
8. 8Bring the mixture to a boil over high heat (232.2°C / 230°C). Once boiling, reduce the heat to low (122°C / 120°C), cover the pot, and let it simmer for at least 2 hours, or up to 3 hours. Stir occasionally to prevent sticking. The stew is ready when the meats are very tender and the flavors have blended together.
9. 9Remove the 3 bay leaves, 6 allspice berries, and 6 juniper berries from the stew. Season the stew with 1.5 tsp salt and 0.75 tsp black pepper to your liking.

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