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Bigos Hunters Stew na slow-cooked na baboy, kielbasa, mushroom at sauerkraut na may paprika, juniper at allspice na mahaba ang luto.
Gupitin ang lahat ng iyong mga sangkap nang magaspang — hindi masyadong pino. Gusto mong mapanatili ang texture at lasa.
Prepare all your ingredients, cutting them into pieces that are not too fine. This helps to preserve both texture and flavor in the final dish.
Hiwain ang sausage sa mga 1/4 pulgada na hiwa at iprito sa medium-high na init sa olive oil hanggang magsimulang lumabas ang taba. Ilipat sa slow cooker.
Slice the sausage into about 1/4-inch pieces. In a pan, heat a little olive oil over medium-high heat and fry the sausage until its fat begins to render. Once done, transfer the sausage to your slow cooker.
Iprito ang mga steak o chop sa sausage drippings at olive oil sa mataas na init ng 20–30 segundo sa bawat panig. Hindi na kailangang gupitin ang karne — ang slow cooker ay magpapalambot nito hanggang maging hibla. Maaaring manatili ang mga buto at tanggalin pagkatapos magluto. Ilipat sa slow cooker.
Sear the pork steaks or chops in the same pan, using the rendered sausage fat and olive oil. Add more oil if necessary. Cook over high heat for 20-30 seconds per side. There's no need to cut the meat at this stage, as the slow cooking process will tenderize it until it shreds easily. If using bone-in cuts, the bones can remain for now and be removed once the stew is finished. Transfer the seared pork to the slow cooker.
Bawasan ang init at magdagdag ng kaunting butter sa kawali.
Reduce the heat in the pan and add some butter.
Kapag mainit na ang butter, idagdag ang sibuyas at bawang at i-caramelize hanggang maging glazed. Ilipat sa slow cooker.
Once the butter has melted and is hot, add the sliced onions and garlic to the pan. Caramelize them until they become glazed. Transfer them to the slow cooker.
Idagdag ang mushrooms sa kawali at hayaang sumipsip ng sabaw. Magdagdag ng kaunting tubig at beef broth, haluin ng ilang segundo, pagkatapos ay idagdag ang mga kamatis, paprika, smoked paprika, at cayenne. Ilipat lahat sa slow cooker. Timplahan ng asin at paminta — mas kaunti ay mas mabuti, dahil ang slow cooker ay maglalabas ng maraming lasa mula sa karne.
Add the quartered mushrooms to the pan, allowing them to absorb any remaining pan juices. Pour in a little water and the beef broth. After stirring for a few seconds, add the diced tomatoes and paprika (along with pimentón and cayenne if you prefer a spicier stew). Stir everything together, then transfer the entire mixture to the slow cooker. Season with salt and pepper as desired; consider using a bit more beef broth instead of salt, as less is often more. The slow cooker will naturally bring out a rich depth of flavor from the meat.
Maaari kang magdagdag ng lahat ng uri ng mga natitira na gulay sa puntong ito, tulad ng kohlrabi, turnip, karot, kintsay, leek, o endive. Iwasan ang matamis na mga gulay tulad ng mais. Ang mga kamatis ay mabuti rin, idagdag nang magaspang na tinadtad o hati ng hati.
At this stage, feel free to add various leftovers, particularly soup-friendly vegetables such as kohlrabi, turnip, carrot, celery, leek, or endive. Stews are excellent for utilizing leftover ingredients. While I recommend avoiding sweet additions like corn, tomatoes are perfectly suitable and can be added roughly chopped or even quartered.
Patuyuin ang sauerkraut ng sobrang likido at idagdag sa slow cooker. Kung masyadong maasim, mabilis na blanch sa tubig bago idagdag. Ang acidity ay tumutulong na palambutin ang karne.
Drain the sauerkraut, removing most of the excess liquid (a little remaining is fine). Add it to the slow cooker. If you find the sauerkraut too sour, you can reduce its acidity by quickly blanching it in water and draining it before adding it to the stew. Personally, I appreciate the acidic taste, as it's traditional and helps tenderize the meat.
Hiwain o i-dice ang mga pickles at idagdag kasama ang natitirang mga sangkap (dahon ng laurel, allspice, juniper berries, perehil, tomato paste). Haluing mabuti ang lahat at tiyaking natatakpan ang karne.
Slice or dice the pickles and add them to the slow cooker along with the other ingredients. Stir everything well, ensuring that the meat is fully submerged.
Magdagdag ng tubig hanggang malubog ang lahat. Tiyaking natatakpan ang karne.
Add enough water to cover all the ingredients, ensuring the meat is completely submerged, similar to what you see in the accompanying picture.
Lutuin sa HIGH ng 5 oras, pagkatapos ay pahintulutang magpahinga ng 1 oras o higit pa. Alisin ang mga buto bago ihain.
Cook on high for 5 hours, then allow the stew to rest for at least 1 hour. Remember to remove any bones before serving.
Ihain kasama ang sourdough bread o simpleng mashed potatoes. Magdagdag ng sour cream o crème fraîche para balansehin ang asim kung gusto mo.
This stew pairs well with a side of sourdough bread or simple mashed potatoes. For those who prefer to reduce the acidity, a dollop of sour cream or crème fraîche can be a delightful addition.
