Ziuta's slow-cooked beef and vegetable pierozki in broth

Name: Ziuta's slow-cooked beef and vegetable pierozki in broth
Yield: Serves 4-5
Ingredients: 700g (1lb 9oz) braising beef, on the bone; 2 medium-sized carrots, peeled; 1 large parsnip, peeled; 1 leek, sliced into 5cm (2in) lengths; 1⁄2 small cabbage, halved; handful of celery leaves; 1 bay leaf; 3–4 allspice berries; 5–6 peppercorns; 2 tbsp chopped fresh dill, plus extra to serve; 2 tsp mustard, such as Sarepska or Dijon; salt and white and black pepper; 300g (101⁄2oz/21⁄4 cups) plain (all-purpose) flour, plus extra to dust; large pinch of salt; 160ml (51⁄4fl oz/2/3 cup) warm water mixed with; 1 tbsp cold-pressed rapeseed (canola) oil

In an extract from her cookbook, Pierogi, Zuza Zak recreates her grandmother's cooking

By Zuza Zak

1 September 2025

Ziuta's slowcooked beef and vegetable pierozki in broth

OLA O SMIT

My mum remembers her mother, my babcia Ziuta, making these often. They lived in the countryside near Warsaw until their area was built over with Communist blocks and they were moved into an apartment in exchange for their land. When my mum and I recreated this recipe together, the taste immediately took me back to babcia Ziuta’s home on the ninth floor. We used to eat the broth separately, but for me it feels natural to eat the two together, like this.

This is an edited extract from ‘Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings' by Zuza Zak

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