🇵🇱 Poland · Food
Sztufada Wołowa
By eatmundo · August 4, 2026
🇵🇱 PLA classic, slow-cooked Polish beef brisket pot roast, braised in a rich, aromatic vegetable-based sauce. It is a traditional Sunday dinner staple that highlights the tenderness of long-cooked meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Season the 800g brisket liberally with salt and pepper.
- 2
In a heavy-bottomed Dutch oven, heat 1 tbsp of lard over medium-high heat.
- 3
Sear the meat for about 3-5 minutes per side until deeply browned to build flavor.
- 4
Add sliced onions, carrots, and smashed garlic to the pot, sautéing for 5 minutes until softened.
- 5
Pour in 500ml of beef broth, add bay leaves and allspice, then bring to a gentle simmer.
- 6
Cover with a lid and reduce heat to low; let it braise for 2.5 to 3 hours until the meat is fork-tender.
- 7
Check the sauce consistency; if too thin, remove the meat and reduce the liquid by half for a silkier finish.
- 8
Slice the beef against the grain and serve draped in the thickened vegetable sauce.
Frequently Asked Questions
What is the best cut to use?+
Beef brisket is the traditional choice, but a thick flank steak works well too.
How do I know when it's done?+
The meat should be tender enough to shred with a fork, usually after 2.5 hours of simmering.
Can I use butter instead of lard?+
Yes, although lard provides a more authentic, deep, and savory flavor profile.
What should I serve it with?+
It is perfect with mashed potatoes or thick, buttered buckwheat groats.
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