Bigos (Polish hunter's stew)

Ingredients

• 1 sliced White Cabbage
• 250ml Beef Stock
• 100g Mushrooms
• 2 tablespoons Lard
• 400g German Sausages
• 250g Bacon
• 2 chopped Onion
• 750g Beef
• 200g Prunes
• 1 Bay Leaf
• 2 Cloves
• 12 Peppercorns
• 4 Juniper Berries
• 4 Allspice Berries
• 90 ml Red Wine
• 2 tablespoons Tomato Puree

Instructions

1. Place the sliced white cabbage in a heavy casserole dish or pot with a thick base. Add the beef stock and cook gently over low heat for about 50 minutes, until the cabbage is soft and tender.
2. Cut the soaked mushrooms into strips, reserving the soaking liquid. Heat the lard in a pan and fry the German sausages and bacon until lightly coloured. Remove the meat with a slotted spoon, leaving the fat behind. Fry the chopped onions in the same pan for 5–8 minutes, until lightly browned.
3. Add the mushrooms and their soaking liquid to the onions, then return the cooked meats to the pan along with the beef and prunes. Cover and cook for about 20 minutes.
4. Add the bay leaf, cloves, peppercorns, juniper berries and allspice. Pour in the red wine and stir in the tomato puree. Bring to a gentle simmer, then cover and cook for 1 hour. Season well with salt and pepper.
5. Remove from the heat and allow the stew to cool completely. Store covered in the refrigerator for up to two days; the flavour improves as it rests. Reheat thoroughly until piping hot before serving.

instructions_source: editorial-classic