RPG Vienna Cooking Non-Blog^^

:woman_cook: :man_cook:

Since a lot of us are still stuck at home/-office,
(and some of us are missing @Siobhan’s cooking^^)
I thought it would be a great time to start a thread about what dishes you came up with during these times

btw.
Should I have Jamie Oliver-ed your national dish
:point_right: just let me know, what I should change^^
I am just a passionate homecook - not a professional chef :wink:

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Short Disclaimers:

  • I started to braise a lot since last year, to predicate these times positivly (since that takes a lot of time)
  • Yes I know it’s lent … but at least I will start with fish recipes
  • I personally use a lot of chillies, since I am desensitized to capsaicin, thanks to my family (I am not “tougher” - I just need more to get the same effect); that’s why I won’t post any g of chillies, one should use;

for @Alrik and @lopo and other vegans and vegetarians
I also did some vegan stuff, but will post that later

but for a start, I can recommend this Metal Vegan Pad Thai
(headbanging is mandatory; video quality is not the best - but still his best recipe)
I made this dish years ago - it’s really great :metal:

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Bacalhau à Gomes de Sá

A dish from Porto, Portugal
It’s a casserole of salted-(cured)-cod & potatoes and garnished with eggs & black olives

I cured the cod myself, here is one method

(for 3 persons or 1 @Darthbinks & 1 @H ^_^)

  • 3 medium sized potatoes
  • 300g of cured (salted) cod
  • 2 eggs
  • fresh parsley
  • black olives
  • 1/4l milk
  • 1 big onion
  • 5 garlic cloves
  • olive oil
  • thyme
  • white pepper
  • salt (only a very little - be careful: the fish is super salty already!)
  • 5 black pepper corns (optional)

First peal & wash the potatoes, then cut them into thick slices.
Put them into a pot filled with water and add a cup, 1/4l, of milk.
Boil until done, then “fish” them out.
Then put your cured (salted) cod into the SAME pot and cook it for about 20min.
Important: Keep the stock for later!
“Fish” the cod out of the pot and let it cool down a bit.

Cut an onion into thin slices and “sweat” them a bit in olive oil for about 2min,
(you can also add the black pepper corns at this point)
Then add your pressed garlic cloves and “sweat” all a bit on low heat.
(you do not want them to caramalize - so this should not take a long time)

After the fish has cooled down a bit, reduce the cod into bite sized chunks.

Now take a cooking form and pour the garlic & onions inside.
Put in your cod pieces, potatoe slices and 1/2 of your fresh parsley, chopped, in a decorative way^^.
Give it a good dose of olive oil and add some of the stock from your first pot.
I also added some thyme.
Put it into your preheated oven at 180°C for about 20min.

Meanwhile boil the eggs in water in a seperate small pot for 10min.

For the finale:
Decorate it with the other half your your fresh parsley, chopped, slices of hard boiled eggs, and black olives.
Give everything a hint of white pepper.
Salt the eggs only at minimal level - keep in mind: the fish is super salty already.
Give everything one final dose of olive oil.

DONE

1 Like

Orange Cod on Sautéed Spinach

A dish from Sevilla, Spain

  • cod fillets; ~60-70g per person
  • fresh spinach; ~ 60-70g per person
  • several oranges
  • garlic cloves; ~ 3 per person
  • olive oil
  • salt
  • white pepper
  • cumin powder
  • garlic powder, lots of
  • onion powder
  • paprica powder, sweet, lots of
  • cayenne pepper (optional; see my second post regarding spicyness)

The cod must be dry, so use a kitchen roll to dry it a bit to be sure.
Put the cod fillets in a bowl.
Press your oranges and pour this juice on your cod.
Then put it into the refrigerator for about 15min.

Take a small bowl to mix the following spices:
a bit of onion powder and cumin, and lots of garlic powder and paprica powder.
(I also add cayenne pepper - see again my second post regarding spicyness)
Give it a very good mix.

Prepare a pan with olive oil and heat it (medium heat).
Take a single cod piece out of the orange-juice bowl and sprinkle your spice-mix on top of it.
Also give it a bit of salt.
Put it into your pan face-down and cook it for ~ 2-3min. (depends on the thickness of the fillet)
While doing so put your spice mix on the other side and again also add a bit of salt.
Flip it once and cook it again for ~2-3min. (again depends on the thickness of the fillet)
Remove it from your pan and repeat this process with all other cod fillets.

Take a sautée pan or a big pot, put olive oil inside on low heat.
Chop your garlic in thin slices and put them into the pan/pot.
Put the fresh spinach inside and sauteé it (takes only a few minutes) on low heat.
Turn off the heat and put the lid on it to keep it warm for later.

Serve it by putting the spinach on a plate and placing the cod filet on top.
Give everything a hint of white pepper.
Decorate with fresh orange pieces.
DONE

P.S.: this is a good video - I just add the pepper later, since it burns easily (which would make it taste bitter - I also add the salt seperatly, so I can manage the dosage better)

2 Likes

Hey, so I like to eat.

Heh. That video was entertaining. But I wouldn’t know enough about cooking to tell you whether you’re doing anything wrong. Besides what are the odds that you’d make my regional cuis–

Oh. Hang on.

Cod.

Yeah, cod is kind of a thing in my former neck of the woods. It’s sacred. Seriously. Ask twenty people on the street to name an adjective that describes cod, and ‘sacred’ will be the most common answer. A cod determines which political party is in power. Several of our most notorious crimes have been cod-nappings. We write biographies of cod. We visit hookers for the sole purpose of purchasing cod. (As always, you think I’m kidding, but this is all 100% true.)

So let’s review the above cod-piece to see whether you’re actually following the proper cod-ex …

I’m assuming you already determined whether your cod is actually scrod when buying? This is both absolutely essential, for reasons that escape me, and utterly impossible, because nobody can agree on what scrod actually is. But if you do decide that your cod is scrod, then it immediately becomes impossible to determine whether your scrod is cod (I think this has something to do with the Uncertainty Principle), so just forget about using it for your bacalhau. Heck, might be hake.

In which case, you’re properly scrod.

But assuming you’ve accomplished this, let’s see … ok, good … good … nice … fine …

Uh-oh, wait a minute, you forgot the most important part. While your cod is cooking, you need to name some nearby bit of geography after the cod. Brings out the flavor. Without that, you might as well just open some instant rice and toss chili jam on it.

But seriously, this is awesome. Looks fantastic. Bacalhau is the best.

I’m totally impressed. And now, I’m also totally hungry. Have any leftovers?

They look honestly amazing!

Sadly I just saw this post a bit late, we were just looking for a recipe and already made a decision.
But these look great, so probably will be returning for these!

Meanwhile in Massachusetts: “Honey, I swear, it was just a simple adultery - Of course I wouldn’t purchase cod behind your back!”

Duck in Clay-Pot

perfect dish for homeoffice-times
takes only a little preperation, but takes quite a time in the oven

served it for a rpg-campaign finale and called it “Ente Gut Alles Gut” :smiley:
(a German pun on “All’s Well That Ends Well” and “duck” = Ente)

  • a duck (plucked = you need to remove the entrails)
  • parsley, fresh
  • thyme, one twig
  • shallots or onions
  • carrots and other soup vegetables (celery etc.)
  • salt
  • freshly ground black pepper
  • garlic powder

For this dish you need a big cooking clay pot, called “Römertopf” (since this is the name of the ceramic company) in German, that has the advantage the all the liquids you normally would loose in the oven, are preserved.

:warning: Before you start, you need to fill the clay pot as well as the lid with water, and let them rest for 10min. This is super important.

Pour away the water and put your soup vegetables on the bottom (no need to chop them; just clean them before).
Season the plucked duck with salt, pepper, and garlic powder on the outside as well as the inside.

:warning: Take a sharp knife and cut the sinews at the legs.
You are doing this, so that when the meat at the legs contracts while cooking, it will not be streched out so it will not get dry (see second picture).

Rest your seasoned duck on top of the vegetables, put the fresh parsley (no need to chop it) and a thyme twig inside. Now fill the duck with shallots/onions (no need to chop them). This gives the duck some stability and also will provide some moisture during the cooking process.
Should there be some empty spaces, fill them with more soup vegetables.
The clay pot must be mostly full, but still be able to close.
That being said, put the lid on top - you must be able to hear a “click” sound, when the lid rests in.

:warning: Do not put any liquid inside.
The liquids you see in the pictures will all come from the duck itself.

:warning: Put the filled clay pot into the cold oven.
Yes, this needs to start cold - This is super important!

Turn the heat to 200°C and let the magic work for ~1h per kg of meat.
Do not open the lid while it cooks!
Afterwards, carefully (it’s super hot) take the pot out and remove the lid. Do not turn off the temperature yet.
Now you will see that the pot is filled with soup like liquids. That are the liquids you would normally loose, when using other cooking processes.

Then take a spoon and carefully (yeah … it’s still hot) pour some of that soupy-liquids over the duck and put it back into the oven without the lid for additional 5-10min to make it extra crispy.

Take it out again and put everything on a big plate.
Cut the duck open and remove the onions, parsley and thyme.

Serve with red cabbage and Semmelknödel (Austrian/Bavarian bread dumplings)
Use the soupy-liquid as a sauce.
DONE

P.S.: For cleaning the clay pot use only water!
If some spots are more difficult to clean, you can add a bit of vinegar to the water.
:warning: Never use dish soap to clean the clay pot!


The duck looks delightful, the pun is just fowl …

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Why? I thought it was egg-cellent :laughing:

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it certainly isn’t the most fowl one we have :stuck_out_tongue:

Speaking of which …

After all those great pictures and delicious recipes for fish and duck, what did this non-blog inspire me to make?

Yup, egg fried rice! :b

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I already told @Darthbinks with his type of receipts he set the bar quite high for others: He told me he wanna now also know about the specific version. So @H how is your version of egg fried rice made?

Amateurishly!

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Bulgogi

made this last week

the original uses asian pear (also known as nashi)
I used kiwifruit as a substitute, since it contains the super-powerful meat-tenderizer
actinidain
Do NOT use regular pear - since that lacks the enzyme, it would not help you at all!

for two persons:

  • beef steak from the flank 200g (if you have an asia shop nearby, that sells “bulgogi meat”, more power to you^^)
  • 1/2 kiwifruit; peeled, sliced & smashed
  • 3 tablespoons of soya sauce
  • 2 tablespoons of sake
  • 2 tablespoons of brown sugar (if you like it less sweet use less^^)
  • 1 tablespoon of sesame seeds; more as garnish
  • 1-2 pressed garlic cloves
  • black pepper
  • a bunch of spring onions (sliced); 1/2 for the marinade, 1/2 as garnish
  • 1 tablespoon of sesame oil for the marinade; more for cooking
  • 1 tablespoon of honey

Cut the steak into thin slices
(if you have trouble doing that, put it into the freezer for a bit).
Cut the bunch of spring onions into slices - put half of it away for later (used as garnish).
Put all the ingredients into a big bowl, and massage everything into the meat.
Put the bowl into the refrigerator and let it marinade for 30min.

Put a bit of sesame oil in your wok on medium-high heat.
“Fish” the meat slices out of the bowl (i use chopsticks) and cook them in the wok.
Put them on a seperate plate when done.
Continue till all meat slices are done.

Garnish your plate of cooked meat slices with the other half of your sliced spring onions and with sesame seeds.
Serve with rice, ssamjang (sauce; just mix soyabean paste, red pepper paste and honey, plus a bit of sesame oil)
and ssam (wrapped [lettuce])
I typically use chicorée for this, which is a bit bitter and complements the other flavours quite nicely, but you can use romaine hearts as well.

DONE

P.S.: here ([1] [2]) you can find two good korean bulgogi videos in english

P.P.S.: To eat, dip a meat slice in the sauce, put it on a lettuce “boat”, and let it “sail” into your mouth :pirate_flag: :pirate_flag: :pirate_flag:

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Shakshuka

poached eggs in a spicy tomato sauce
(and my kitchen warcry^^)

  • eggs (I use 4-5 eggs per pan)
  • garlic; thinly sliced
  • bell pepper (1-2 depends on pan size^^); cut into small dices
  • red chillies; sliced (see my second post on spiciness)
  • onion; sliced into dices
  • a handful of champignons or 1/2 an eggplant; roughly sliced
  • tomato paste
  • olive oil
  • cayanne pepper
  • cumin powder
  • black pepper
  • paprika powder; sweet
  • salt
  • tumeric
  • feta cheese; in small chunks
  • cilandro; fresh

Cut the bell pepper in small dices and put them as well as the diced onion into a sauté pan with olive oil on medium-heat. Add the garlic and chillies a bit later and season everything with tumeric. Next add the eggplant/mushroom slices.

Put in the tomato paste and season everything with black pepper, cayenne pepper, cumin and salt.
Put the lid on your pan and let it simmer until the veggetables are nice and soft.

Reduce the heat.
Taste <- this is your last chance here^^
and re-season with salt if necessary.

Crack an egg into a small bowl.
Now use a tablespon to make a little space for your egg in your pan and put the egg from your bowl inside. Repeat this process for all eggs.
Season the eggs a with a little salt & black pepper (not too much).

Now put the feta and the cilandro in your pan.
Give everything a light dose of olive oil.
Put the lid back on and let it simmer on low-heat for ~ 5-10min.

How long exaclty depends on heat & your pan.
Perfect would be, if the poached eggs are still a bit soft inside.
Serve with bread.

DONE

P.S.: here is a good video (basically the same as the version I do)

P.S.S.: I got my recipe from an Israeli, but it is also known in the whole Magreb region (with probably some regional differences).
Once I saw a “shakshuka” in a levanine/turkish/kurdish restaurant, that was quite different (it had cabbage, a joghurt-tomato sauce and as far as I could tell no eggs).
Should anyone be versed in that cuisine, please let me know. :slight_smile:c

Lapin à la moutarde et à l’estragon

:rabbit:

Part 1 of my project to “Eat the Easter Bunny”
french rabbit braised in white-wine with dijon mustard and lots of estragon
the sauce is insanely good! :smiley:

  • rabbit (I used legs; “Kaninchenlauf” [= 2 legs] in German)
  • olive oil
  • butter
  • salt
  • Dijon mustard; lots of
  • onion (1/2 per person)
  • garlic cloves (I use a lot ~4-5 per person; but 1-2 per person is probably enough)
  • estragon; lots of (ideally fresh)
  • rosemary; a bit
  • salvia; a bit
  • black pepper
  • white wine; dry
  • chicken stock
  • whipped cream
  • a bit of flour for binding

Salt the rabbit meat and let it rest for 30min
slice the herbs & the onion

Now sear the meat in olive oil in a pot on high heat and take it out again
reduce the heat to very-low
“embalm” the meat in Dijon mustard and let it rest

In the meantime put a good chunk of butter into the pot and stir a bit
now add onions and let them get glazed
press your garlic cloves into the pot
add lots of estragon and a bit of rosemary and salvia
be careful that nothing burns!

Binding:
Carefully add a bit of flour via a sieve into the pot and give it a good stir
now add white wine followed by your chicken stock
increase the temperature to medium heat while stirring

Now you add the meat back into the pot
put a lid on the top and reduce the heat to low heat
-> the temperature should as low as possibe, but it should still simmer!

Let it simmer for 60-90min
(maybe turn the meat after every 30min or so)

Look if the meat is tender

If it isn’t
-> give it more time

If it is
-> add whipped cream
give it a light dose of black pepper
re-heat it up until the moment it would start to boil again
-> take your pot away from the heat

DONE

P.S.: serve with parsley-potatoes & use fresh estragon or parsley as garnish

P.P.S: the reason why using olive oil first is because butter would easily burn on high-heat

P.P.P.S: Happy Easter :rabbit2: everyone :slight_smile:

Flemish rabbit with prunes

:rabbit:

Part 2 of my project to “Eat the Easter Bunny” :smiley:
Made both rabbit dishes (this one and the one in the previous post) as a treat to myself for being a good boy and staying at home last year :+1:

This flemish dish is a rabbit braised in dark belgian beer with prunes.
It takes a while and is a bit more complicated than the last one, but is totally worth it :slight_smile:

  • a whole rabbit with liver (mine had 2,5 kg)
  • pitted prunes; ~15
  • raisins; ~ 1/2 cup
  • cognac
  • bacon (125g) diced small;
  • butter
  • shallots (3; or one big onion); thinly chopped
  • salt
  • black pepper
  • nutmeg
  • thyme
  • bay leaves (2-4)
  • bit of flour
  • dark acidulous beer (1/2 l);
  • brown sugar (2 tablespoons; should ~ be equal to the amount of vinegar used)
  • red wine vinegar (2 tablespoons; should ~ be equal to the amount of sugar used)
  • potato starch or cornstarch plus a bit of water for binding

Start:
Put the pitted prunes and the raisins in a small tupperware and fill it up with cognac.
The prunes & raisins should be “under-cognac”.
Seal airtight and let it rest in room temperature for later.

1h 30min later:
Salt your rabbit pieces on all sides. Do not salt the liver though!
Let them rest in your refrigerator.

30min later:
Flour all rabbit pieces including the liver.
Take a big pot or sauteé pan big enough for your rabbit and put a bit of butter inside on low heat.
Brown the bacon dice in the butter for about ~5 min.
Put the thinly chopped shallots inside and sweat them for ~5min.
Increase the heat to medium.
Now put the rabbit peaces and liver inside and brown all sides.
Put ~ 2 tablespoons of brown sugar in your pot and stir for a bit.
If caramalized add the beer. :smiley:
Afterwards add a bit of grinded nutmeg, a bit of black pepper, a bit of thyme and your bayleaves to the pot.
Followed by adding ~ 2 tablespoons of vinegar.
Reduce temperature to low heat.
Now cover the pot with a lid and let it simmer on low-heat for ~2h.
-> again: the temperature should be as low as possibe, but it should still simmer!

2h later:
Look if the meat is tender (if not -> give it more time).
Put the pot away from the heat.
Fish the meat pieces out of your pot.
Let the pot rest for a bit and remove the top layer of fat, that will form, when it cools down.
Reheat the sauce and thinken it with starch (that has been dilluted in water; I used 15ml each)
Drain the prunes and the raisins and put them into the pot.
Now cover the pot with the lid again and cook it for additional ~10min on low heat.
Taste it for salt.
Also if it should be too sweet -> add more vinegar
Also if it should be too sour -> add more brown sugar
Put the meat back into the pot & reheat it.

DONE

P.S.: serve with mashed potatoes; apple sauce is traditional (so I’ve been told^^); brussel sprouts are also a great sidedish;

P.P.S.: the shallot in the picture below was caramilized seperatly

P.P.P.S: the beer I used was a Dark Strong Ale from Schwarzbräu, an Austrian microbrewery based in Krumbach (Vorarlberg).

P.P.P.P.S.: again Happy Easter :rabbit2: everyone

1 Like

Korean Honey-Butter Chicken

brined, deep fried chicken nuggets, glazed with butter & honey
extra crispy and super tender :slight_smile:

for 1kg of chicken meat

  • chicken breast, cut in biteable small chunks
  • water; 1/2 liter for brining & 1/4 liter ice-cold water for the batter;
  • salt; 2 tablespoons
  • sugar; 4 tablespoons for brining & 1/16 liter for the honey-butter dressing;
  • rosemary; a bit
  • garlic; ~4 cloves; peeled & smashed
  • ginger; 6 small slices
  • flour for the batter; 1/4 liter
  • potato or corn starch; 1/4 liter
  • baking soda; 1 tablespoon
  • oil for deep frying
  • honey; 1/16 liter
  • butter; 100g
  • soy sauce; 1/16 liter
  • parsley as garnish

First wet brining:
Cut the meat in biteable, small chunks.
Take a big bowl, put the meat pieces inside and fill it with 1/2 liter of water
add 2 tablespoons of salt & and 4 tablespoons of sugar
add a bit of rosmary, smashed garlic cloves (no need to slice them),
and several small slices of ginger;
Seal the bowl airtight and put it in your refrigerator for 24h.

24h later:
Take your meat pieces out of the bowl, rinse them,
and put them in another bowl.

Now you make the batter by carefully adding ice cold water to yet another bowl of flour, starch and baking soda, while stirring well.
(It does not matter, should ice cubes fall into your batter … don’t worry they will melt^^)
The batter should be creamy … so stirring can take a while.
Now add the brined meat chunks to your batter and distribute it well.

Prepare 3 bowls & a wok:
-> bowl a) with your batter covered, brined meat pieces
-> bowl b) empty, layered with kitchen roll towels
-> wok c) should be on your cooking plate between bowls [a] & [b]
-> bowl d) also empty layered with kitchen roll towels, should be in reserve

Put oil for deep frying in your wok on high heat.
Carefully take a battered meat piece out of bowl [a]
and deep fry it in your wok, then put the piece in the bowl [b] to rest.
Repeat this process for all meat pieces.
(keep the amount of pieces you deep fry at the same time to a low amount … aka don’t be greedy^^)

Now exchange bowl [a] with bowl [d] and repeat the deep frying process.
So we are taking the fried meat chunks out of bowl [b], deep fry them in the wok again, and let them rest in bowl [d].

Now take a big pot and put 1/16 liter honey, 1/16 liter sugar, 1/16 liter soy sauce and 100g butter inside.
Bring it to the point of boiling and take it away from the heat.
Now put your fried meat pieces in it.
Stir it carefully but well, so that all of the pieces can enjoy their honey-butter dressing :slight_smile:

DONE

P.S.: serve with rice, garnish with parsley

P.P.S. good videos for this dish can be found here and here

P.P.P.S.: You cannot deep fry in butter, since it can’t handle the temperature.
Do not use canola oil for deep frying, since this would generate a smell that won’t leave your kitchen for days.

P.P.P.P.S: I use a wok for deep frying, since this vastly reduces the amount of oil I need, but …
… deep frying in a wok, when you have small kids at home, is a disaster waiting to happen!
When you have little kids reaching up and grabbing things all the time, this is a very serious hazard.
So I would suggest, that you should be deep frying at a time, when they are asleep or still in kindergarden/primary school. :slight_smile:

24h Bigos

Polish hunter’s stew for 2 @H plus 2 @Darthbinks (or 6 regular people^^)
made this last summer for a garden-RPG session

  • sauerkraut; 500g; drained (but not rinsed!)
  • butter; ~ 2 tablespoons
  • bacon; 200-250g; diced
  • pork meat from the shoulder; 500g; cut into chunks
  • beef meat; 500g; boneless; cut into chunks
  • spicy sausages (I used Debrecener); 500g; sliced
  • a single handfull of dried porcini mushrooms; sliced
  • 3-5 dried prunes; sliced
  • a large onion; diced
  • 3-5 garlic cloves; diced
  • paprika powder; sweet
  • caraway seeds
  • thyme
  • cayenne pepper (see the 2nd post regarding spicyness)
  • 2-4 bay leaves
  • a few dried juniper berries
  • a few black pepper corns (if your sauerkraut already contains these … no need to add more)
  • strong, acidic red wine (I used a Chianti)
  • cognac
  • salt

Preparation:
Put the sliced prunes and mushrooms into a tupperware and fill it with cognac
(they should be “under-cognac”)
Seal it airtight and let them rest at room temperature for later.

90min later:
Salt the pork & beef chunks and let them rest in your refrigerator.

30min after that:
Prepare a big pot [a] and a big pan [b] next to it
Pot [a] should be on low heat … pan [b] should be on medium-high heat

Put a bit of butter in the pot [a] and put the sauerkraut on top

:point_right: Put your bacon dices into pan [b] and sear them.
(no need to add oil … the bacon should be enough)
When done, fish them out of your pan [b] and put them in your pot [a] on top of everything else.
:point_right: Now put your pork chunks into pan [b] and sear them as well.
When done, fish them out of your pan [b] and put them in your pot [a] on top of everything else.
:point_right: Now put your beef chunks into pan [b] and sear them as well.
When done, fish them out of your pan [b] and put them in your pot [a] on top of everything else.
:point_right: Now put your sliced sausages into pan [b] and sear them as well.
When done, fish them out of your pan [b] and put them in your pot [a] on top of everything else.
:smiley:

Reduce the heat of your pan [b] to medium-low.
Put your diced onions and garlic cloves into the pan and glaze them for a bit.
Give it a good, healthy dose of red wine.
Drain the mushrooms & prunes.
Put them into your pan [b].
Let it simmer on medium heat and let the wine reduce a bit.
Now pour everything from the pan [b] into the pot [a]. :smiley:

Add a teaspoon of paprika powder, and 1/2 a teaspoon of thyme and caraway seeds to the pot.
Add bay leaves, cayenne pepper, and the dried berries to the pot [a] as well.
(if your sauerkraut had no black pepper corns, you could add some as well).
(Should it look like your pot [a] has too less liquid add more red wine.)
Stir everything once but well.

Cover it with a lid and let it simmer for ~ 90min.
(Again … the temperature should be as low as possible … it should still simmer though.)

Now look if the meat is tender (if not: give it more time).
Taste for salt.
Take it away from the heat and let it cool down.
After it has cooled down, put the pot [a] into your refrigerator.

12h later:
Take the pot [a] out of your refrigerator.
Give it a shot of red wine and a hint of cognac.
Reheat it while stirring, so that nothing burns.
(Should it be too dry add more red wine).
Take it away from the heat and let it cool down.
After it has cooled down, put the pot [a] into your refrigerator.

12h after that:
Again … take the pot [a] out of your refrigerator.
Give it a shot of red wine and a hint of cognac.
Reheat it while stirring, so that nothing burns.
(Should it be too dry add more red wine).
:point_right: serve

DONE

P.S.: my Bigos even had 36h ^^ … but 24h should be enough :smiley:

P.P.S.: serve with potatoes, Semmelknödel (bread dumplings), Rösti or bread;

P.P.P.S. a good Bigos video can be found here … although sadly it contains neither cognac (that really makes a difference!) nor juniper berries;