Gluten-Free Bigos (Hunter's Stew)

Ingredients

• about 910 g Sauerkraut
• 1 medium Cabbage
• about 450 g Beef chuck
• about 450 g Pork shoulder
• about 225 g Smoked sausage (gluten-free)
• 0.5 cup Dried mushrooms
• 2 medium Onion
• 0.5 cup Prunes
• 1 cup Red wine
• 2 tablespoons Tomato paste
• 2 each Bay leaves
• 4 each Allspice berries
• 6 each Juniper berries
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon 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 in a colander, then drain it well. Rinse the 1 medium head of cabbage, remove the core, and chop it into roughly 2.54 cm pieces. Set the chopped cabbage aside.
2. 2Place the 0.5 cup of dried mushrooms in a bowl and cover them with 2 cups of warm water. Let them soak for 30 minutes until softened. Carefully lift the mushrooms out of the water, squeeze out any excess liquid, and chop them into bite-sized pieces. Pour the soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, then reserve this flavorful liquid.
3. 3Trim any excess fat from the about 450 g of beef chuck and the about 450 g of pork shoulder, then cut both meats into uniform 2.54 cm cubes. Slice the about 225 g of gluten-free smoked sausage into 0.635 cm thick rounds.
4. 4Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Working in batches to avoid crowding the pot, brown the about 450 g of beef chuck cubes and the about 450 g of pork shoulder cubes on all sides until they have a nice crust, about 5-7 minutes per batch. Use a slotted spoon to transfer the browned meat to a plate and set it aside.
5. 5Reduce the heat to medium (176.7°C / 175°C). Add the 2 medium onions, chopped, to the pot and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pot as you stir.
6. 6Add the rinsed and drained about 910 g of sauerkraut, the chopped 1 medium cabbage, the browned about 450 g of beef chuck, the browned about 450 g of pork shoulder, the sliced about 225 g of smoked sausage, the chopped 0.5 cup of dried mushrooms, the 0.5 cup of prunes, the 1 cup of red wine, the 2 tablespoons of tomato paste, the 2 bay leaves, the 4 allspice berries, the 6 juniper berries, and the reserved mushroom soaking liquid to the pot. Stir everything together to combine.
7. 7Increase the heat to high and bring the contents of the pot to a rolling boil. Once boiling, immediately reduce the heat to low (93.33-121.1°C / 95-120°C), cover the pot tightly, and let it simmer gently for at least 2 hours, or up to 3 hours for a deeper, richer flavor. Stir occasionally to prevent sticking. The stew is ready when the meats are very tender and the flavors have melded beautifully.
8. 8Remove the pot from the heat. Carefully remove and discard the 2 bay leaves, 4 allspice berries, and 6 juniper berries. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed. Let the stew rest for 10 minutes before serving to allow the flavors to settle.

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