For those that live in the northern hemisphere, there is nothing better than Sunday dinner that has been stewed or braised.
by Leanne Smoliak
On a cold winter’s Sunday, you can guarantee our big ol’ orange Le Creuset pot is bubbling on our cooktop or tucked in our oven with something that is sure to warm our grumbling tummies and make the house smell like the kind of heaven the Smos want to go to.
This is the season to enjoy those offcuts, the root vegetables you have been saving, the tomatoes you have canned and the hardy herbs you have dried. Some favourites of ours are goulash, rouladen, braised pork shoulder, Italian Sunday gravy and bigos, and, we are sharing that recipe with you.
Many of you have moved on to Instapots, and some have invested in Thermomixes. Good for you we say, but not the Smos, we are still old school pots and pans people. If you have well-seasoned pans and a few good pots, you can make anything.
When I was little, my mom would ladle stews, soups and other goodies out of a big orange Le Creuset pot, the biggest one Le Creuset made. That pot was magical. Like most young homemakers, when Brad and I started out we had average kitchen equipment, certainly not a Creuset Dutch oven. That would have to wait.
On a bike ride some years ago, I came on a garage sale. Low and behold, out of the corner of my eye what do I see—what could have been my mom’s pot. A circa 1960s, well-worn orange Le Creuset pot. I almost peed my pants, I was so excited. I saw the sticker with 50 on it. It was worn in spots, so I thought $50 was a bit steep. I put on my negotiator’s hat and asked the gal (who was about my age) if she could come down on the price. She gave me the weirdest look and responded, ‘really, you won’t give me 50 cents for my mom’s old bean pot?’ I was shocked and embarrassed. I told her I needed to cycle home quickly to get the car and money. I came back with a loonie and told her to keep the change. I am kinda sorry I didn’t tell her to keep her mother’s bean pot. She obviously didn’t know how important it was, or how good those beans her mom made probably were. On the other hand, the Smos have given that beat-up pot another life. That old Creuset has been the focal point of many of our Sunday dinners. When the lid of that big orange pot comes off our home is filled with the smell of happy.
Bigos
Inspired by Aniela Tobias, our sister-in-law’s late mom.
| 2 T | neutral oil |
| 1 lg | onion, julienned |
| 1 lb | any of the following, or mixture: cubed pork, sausage cut in 1-inch pieces, pork ribs. If you wish to add more meat to the dish you can add up to 2 lbs without changing any other ingredients |
| 2 T | crushed garlic |
| 2 | bay leaves |
| 2 T | Hungarian paprika |
| 6 c | well-drained sauerkraut |
| 1 lg | head of cabbage medium-shredded |
| ½ c | chicken stock |
In a large Dutch oven with a tight-fitting lid, heat the oil on the cook top. Add onion and garlic and sauté until translucent. Add the meat and brown for 5 minutes, stirring occasionally.
Add all the other ingredients and give everything a good mix. Place in a preheated 300ºF oven with the lid on. After 2 hours remove the lid and cook another 30-45 minutes until the liquid is absorbed. Check seasonings.
When eating bigos keep it simple, crusty bread and butter is all that’s really needed, oh, and of course some good mustard for the pork or sausage.
Serves 6-8.