Bigos (Polish Hunters Stew)

8 cups boiling water (divided)
3 pounds sauerkraut- rinsed, drained and chopped
15 pitted prunes
5 whole allspice berries
3 bay leaves
2 cups mushrooms, diced
2 tablespoons oil
2 onions chopped
1 pound Polish sausage sliced
1/2 pound beef stew meat, cubed
1/2 pound boneless pork shoulder
1/2 cup diced bacon
1 tablespoon caraway seeds
1 teaspoon marjoram
salt and pepper to taste
3/4 cup red wine
3 tablespoons tomato paste

Place sauerkraut in a large pan or casserole dish and pour 4 cups boiling water in.Add prunes, allspice and bay leaves. Simmer until sauerkraut is soft, about 50 minutes.
Heat oil in frying pan over medium to high heat. Add onion and sausage, stirring until onion is soft and sausage is browned, about 5 minutes.
In separate pan baring 4 cups of water to boil. Add beef ,pork,and bacon. Simmer until cooked through, About 20 minutes, then drain.
When sauerkraut is soft add the drained meat, sausage-onion mixture and mushrooms, mix well. Simmer uncovered over low heat about 20 minutes.
Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram and salt & pepper. Stir in tomato puree. If stew is too dry add a little more water or wine.

This is a wonderful dish!! One of my favorites. I will be making this in the fall for the store.

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Carne Asada

2-3 pounds flap meat or flank steak
1/2 cup orange juice
1/4 cup wine vinegar
1/4 cup olive oil
1 tablespoon smoked paprika
1 1/2 teaspoon garlic
1 1/2 teaspoon pepper
1/2 tablespoon thyme
dash salt

Whisk together orange juice, red wine vinegar, olive oil and spices. Put meat in large Ziplock bag and pour marinade over meat. make sure all meat is covered with the marinade. Let set in fridge 2 hours up to 24 hours, you can also freeze it. Cook on medium hot grill.
Slice or chop meat for use in tacos, burritos, wraps or salads.

Karen, Smokehouse Owner