Smoked Michigan Beef Pierogi

Total Time:
510 hr 45 min
1 hr 30 min
Inactive Prep:
504 hr
5 hr 15 min
6 servings


  • 3/4 cup salt
  • 1 large head cabbage, shredded
  • 1/2 cup distilled white vinegar
  • 2 pounds all-natural Michigan strip loin or ribeye loin trim
  • Salt and freshly ground black pepper


For the sauerkraut: Boil 1 gallon of water and the salt, and then let cool. Pour over the shredded cabbage and let it ferment in a large nonreactive container for 2 to 3 weeks. Drain, reserving the liquid. Boil the liquid again, skimming any debris. Let cool, and pour over the cabbage once more, and then refrigerate for 1 day. Drain the cabbage and discard the liquid. Rinse the cabbage, and mix with 1/2 cup water and the vinegar. Use right away or let sit in refrigerator for up to 1 month.

For the spice blend: Mix together the paprika, ancho, sugar, cayenne, cumin, fennel, peppercorns and some salt.

For the meat: Heat a smoker to 160 degrees F. Rub the meat with the spice rub and salt and pepper and place on a rack in the smoker. Smoke for about 2 hours, and then dice the meat.

For the pierogi: Mix together the flour and salt in a large bowl. Make a well in the mixture, and add in the sour cream and eggs. Incorporate. Slowly mix in 1/2 cup melted butter. Add a splash of water until the dough is slightly sticky but stays together. Set aside at room temperature. Cover with a damp cloth. Get ready to roll.

Add the butter to a pan with the onions and cook until soft. Stir in the diced meat, beer and coffee. Cover and cook over a bare simmer for about 3 hours. Transfer to a bowl and mix in the cheese, Worcestershire, hot sauce and some salt and pepper. Let cool.

Roll out the pierogi dough to your desired thickness. Add the filling to one side, and then fold over the dough to close. Press a fork around the edges to seal. Blanch in salted water until floating, and then plunge into ice water to stop the cooking. Refrigerate or freeze until ready to cook.

Simmer 4 cups of sauerkraut in a little chicken stock. Fold caraway seeds into some sour cream with a little bit of lemon juice, hot sauce and a pinch salt. Heat butter in a saute pan and pan-fry the piergoi. Plate the pierogi on top of the caraway sour cream and sauerkraut. Top with a sprinkle of parsley.


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.