Bigos from Pan Tadeusz
This dish is associated primarily with Christmas. However, the bigos from Pan Tadeusz can add a bit of the old Polish atmosphere of the upcoming Christmas Eve. Especially that the recipe can be found in the work of Adam Mickiewicz entitled "Mr Tadeusz". More precisely - the bard placed it in book IV.
Bigos from Pan Tadeusz
Soon we will meet our families at the Christmas Eve table. Bigos from Pan Tadeusz it can become a real attraction on this day - especially when we say that we prepared it in accordance with a literary recipe. adam mickiewicz although he did not leave behind the exact recipe for this dish. However, making use of fragment we can get valuable tips.
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Recipe for bigos from Pan Tadeusz
The bigos was heated in the cauldrons; it's hard to say in words
Stew, the taste is strange, the color and the smell are wonderful;
Words only a clink he will hear and rhymes are order,
But their urban content cannot be understood by the stomach.
To appreciate Lithuanian songs and dishes,
You need health, live in the countryside, and come back from a raid.After all, even without these spices, the dish is not an easy task
There is bigos, because it is made artificially of good vegetables.
You take chopped, sauerkraut into it,
Which, according to the proverb, goes to the mouth by itself;
Locked in a cauldron, she covers her with a moist womb
Sophisticated chunks of the finest meat;
And it burns until the fire has exhausted all of it
Live juices until the edges of the vessel spray out
And the air around him breathes an aroma.Bigos is ready. Shooters with three cheers,
Armed with spoons, they run and bite a vessel,
Copper roars, smoke explodes, stew is lost like camphor,
Disappeared, flew away; only in the depths of the sagan
Steam is boiling, as if in a crater of extinct volcanoes.
How to interpret it?
As you can see, our national bard did not leave exact recipeand only a description of what the dish looked like in his time. However, we will find trials on the Internet recreating the bigos along with a list of ingredients. Using the above quote, we can say with certainty that it is the dish should consist of high-quality meat and roast for as long "Until the juices are squeezed out of the rim of the casserole."
Ingredients
300 g smoked bacon
200 g of beef (e.g. pork neck, loin, shoulder, entrecote)
300 g of pork neck
200 g of veal or pork shoulder
1 kg of sauerkraut
50 g of dried porcini mushrooms
1 liter of water
1 bay leaf, 2 allspice, and 4 peppercorns
salt and pepper
125 g dried plums without pits (preferably Polish)
1 sour apple
We have the ingredients, what's next?
Having the ingredients already, we can proceed to preparation of bigos from Pan Tadeusz. Interestingly, Adam Mickiewicz made it clear that this dish should be roasted. Whereas this machining process food takes place over a temperature range from 140 to 220 degrees Celsius it is worth using an oven as well as a roasting pan with a lid. This will allow us to set optimal temperature.
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Roasting
Bigos from Pan Tadeusz so it is best to prepare it in a roasting pan with a lid. Put the dish in a preheated oven and roast in 180 degrees Celsius. However, let's remember to meat in advance fry in a pan and the sauerkraut rinse thoroughly. Also, do not use salt in large amounts is located already in the cabbage.
This dish tastes best after three days. For this purpose bigos it should be heated systematically. On the one hand cabbage it must become soft on the other the whole dish It will then taste all the ingredients used.
