Polish Bigos (Bigos) — Hunter's Stew with Sauerkraut, Cabbage, and Smoked Meats

• 30 gdried porcini mushrooms
• 500 mlboiling water
• 900 gsauerkraut (drained, briefly rinsed only if very sour)
• 600 ggreen cabbage (cored and finely shredded)
• 2yellow onions (finely chopped)
• 4 clovegarlic (minced)
• 35 glard (or rendered bacon fat)
• 700 gpork shoulder (cut into 3 cm cubes)
• 350 gbeef chuck (cut into 3 cm cubes)
• 400 gsmoked kielbasa (sliced into 1 cm rounds)
• 200 gsmoked bacon (cut into lardons)
• 35 gtomato paste
• 250 mldry red wine
• 500 mllow-sodium beef stock
• 80 gpitted prunes (halved)
• 8 gjuniper berries (lightly crushed)
• 6 gallspice berries (lightly crushed)
• 3 leafbay leaves
• 1 tspcaraway seeds
• 2 tspsweet paprika
• 1.5 tspblack pepper (freshly ground)
• 1 tspfine sea salt (adjust only after simmering because sauerkraut and kielbasa are salty)
• 2 tbspfresh marjoram (chopped)

Instructions

1. 1

   Put the dried porcini mushrooms in a heatproof bowl and pour over 500 ml boiling water. Soak for 25 minutes, then lift out the mushrooms, chop them finely, and strain the soaking liquid through a fine sieve to remove grit.

2. 2

   Heat a large heavy Dutch oven over medium heat and add the lard. Brown the pork shoulder and beef chuck in batches for 4 to 5 minutes per batch, letting the cubes take on deep color without crowding the pot.

3. 3

   Transfer the browned meat to a bowl and add the bacon to the same pot. Cook for 5 minutes until the fat renders, then add the onions and cook for 8 minutes until soft and lightly golden.

4. 4

   Stir in the garlic, tomato paste, sweet paprika, caraway, juniper, allspice, bay leaves, and black pepper. Cook for 2 minutes, scraping the bottom of the pot so the tomato paste darkens slightly but does not burn.

5. 5

   Add the sauerkraut and fresh cabbage, then fold them through the seasoned fat until evenly coated. Cook for 10 minutes, stirring often, so the cabbage begins to collapse and release moisture.

6. 6

   Return the pork, beef, and any accumulated juices to the pot, then add the kielbasa, chopped porcini, strained mushroom liquid, red wine, beef stock, and prunes. Bring the stew to a gentle simmer, making sure the meat is mostly nestled under the cabbage.

7. 7

   Cover the pot partially and simmer over low heat for 2 hours, stirring every 25 minutes to prevent sticking. The stew should bubble slowly rather than boil hard, because long gentle cooking keeps the meat tender and the cabbage sweet.

8. 8

   Uncover and simmer for another 30 to 45 minutes until the liquid reduces to a glossy, thick stew rather than a soup. Taste only at the end, then add the measured sea salt if the sauerkraut and smoked meats have not already seasoned the pot enough.

9. 9

   Stir in the fresh marjoram and remove the bay leaves before serving. For the most traditional flavor, cool the bigos completely, refrigerate it overnight, and reheat it slowly the next day before bringing it to the table.