Good morning Gussicanes!! First, apologies for missing my Tuesday spot. Now that my guest is gone, I think things are back to normal.
I'm preparing some food for me and my roofers today. I'm cheating for this diary because I did post this recipe back in July. Someone, however, wondered if I'd offer the recipe again so here's Bigos, the Polish National dish ultimate comfort food. It is in honor of my roofers who are all Polish.
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Thick slices of salt pork diced (you can also use a couple of slices of hickory smoked bacon pre-blanched and diced)
1 lb. (give or take) Polish kielbasa
1 lb. (give or take) pork – I used bone in country style ribs – you can use any fatty cut that will become fork tender after a long cooking
¼ cup flour
3 large garlic cloves, minced
1 medium onion, diced
2 carrots, diced
1 ½ cups white mushrooms, thickly sliced (I add these during the last part of the cooking so they stay firm)
4 cups green cabbage shredded
1 pound sauerkraut – I used the 2 pound bag
1 bay leaf
1 tsp. Dried basil
1 tsp. Dried marjoram or oregano (I used oregano)
1 tblsp. Sweet paprika
1/8 tsp. Caraway seeds
¼ tsp. Sea salt
1/8 tsp. Ground black pepper
pinch of cayenne pepper
Dash of Tabasco (optional)
sever dashes of Worcestershire sauce
¼ cup dry red wine ( I didn't use)
5 cups beef stock (I used one cardboard container of stock – you can always add more later if needed)
2 tblsps tomato paste
1 can diced tomatoes
1. Preheat oven to 250 degrees
2. In a large pot over medium high heat, cook the bacon until it renders its fat and turns lightly brown, not crisp. Carefully, using a slotted spoon, remove the bacon to a bowl;
3. Add the sliced kielbaa to the pot and stir until it turns lightly brown, with slotted spoon remove to the bowl with bacon;
4. Lightly dredge the pork in flour and then saute in the hot bacon and sausage fat until browned on all sides. Remove meat to the bowl;
5. Add a bit of oil of needed, then add garlic, onion, carrots, green cabbage and saute about 3-4 minutes. Don't let veggies brown.
6. Add the herb seasoning and stir in, cooking for another minute.
7. Add sauerkraut, stock and all the meats. Stir ingredients completely then place in the oven and cook at least 3 hours up to the best -- 24 hours. I checked periodically to give it a stir. I also cooked the Bigos for about 4 hours prior to the first meal. Add water or white wine if Bigos looks dry.
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