Bigos (Hunter's Stew)

Ingredients

• 2 lbs Sauerkraut
• 1 medium Fresh Cabbage
• 1 lb Smoked Sausage (kielbasa)
• 1 lb Pork Shoulder
• 1 lb Beef Chuck
• 0.5 oz 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

Instructions

1. 1Rinse the 2 lbs 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 1 lb of pork shoulder and 1 lb of beef chuck into 1-inch cubes. Chop the 2 large onions and 4 cloves of garlic.
3. 3Soak the 0.5 oz 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 (400°F / 200°C). Brown the 1 lb of pork shoulder and 1 lb 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 2 lbs of sauerkraut, the chopped 1 medium fresh cabbage, the sliced 1 lb smoked sausage, the chopped 0.5 oz 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 (450°F / 230°C). Once boiling, reduce the heat to low (250°F / 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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