{"product_id":"bigos","title":"Bigos","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 pounds beef chuck, cubed\u003c\/li\u003e\n\u003cli\u003e1 pound pork shoulder, cubed\u003c\/li\u003e\n\u003cli\u003e8 ounces kielbasa sausage, sliced\u003c\/li\u003e\n\u003cli\u003e1 large onion, diced\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 pounds fresh cabbage, shredded\u003c\/li\u003e\n\u003cli\u003e1 pound sauerkraut, drained\u003c\/li\u003e\n\u003cli\u003e2 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 can (6 ounces) tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato sauce\u003c\/li\u003e\n\u003cli\u003e2 tablespoons apple cider vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon caraway seeds\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e0.5 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e0.5 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e3 tablespoons vegetable oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat oil in a large heavy pot or Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eBrown the beef and pork cubes in batches, about 5 minutes per batch. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same pot, sauté the diced onion until softened, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd minced garlic and cook for 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eReturn the browned meat to the pot and add the kielbasa slices.\u003c\/li\u003e\n\u003cli\u003eStir in the fresh cabbage, sauerkraut, beef broth, tomato paste, and tomato sauce.\u003c\/li\u003e\n\u003cli\u003eAdd the apple cider vinegar, sugar, bay leaves, caraway seeds, paprika, pepper, and salt.\u003c\/li\u003e\n\u003cli\u003eBring the mixture to a boil, then reduce heat to low and cover.\u003c\/li\u003e\n\u003cli\u003eSimmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and flavors have melded.\u003c\/li\u003e\n\u003cli\u003eTaste and adjust seasoning as needed.\u003c\/li\u003e\n\u003cli\u003eServe hot in bowls.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eA Dutch oven or large heavy pot works best for even cooking and heat distribution.\u003c\/li\u003e\n\u003cli\u003eBigos tastes better the next day as flavors continue to develop; make ahead and refrigerate.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 5 days.\u003c\/li\u003e\n\u003cli\u003eBigos freezes well for up to 3 months; thaw overnight before reheating.\u003c\/li\u003e\n\u003cli\u003eFor deeper flavor, use a mix of different meats such as venison or duck.\u003c\/li\u003e\n\u003cli\u003eIf sauerkraut is too salty for your taste, rinse it before using.\u003c\/li\u003e\n\u003cli\u003eServe with rye bread, boiled potatoes, or sour cream on the side.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":50078512939105,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Bigos.jpg?v=1793931058","url":"https:\/\/www.pantribot.com\/products\/bigos","provider":"PantriBot","version":"1.0","type":"link"}