Karelian Hot Pot (Karjalanpaisti)
A traditional Finnish stew originating from the Karelia region, known for its rich, savory flavor achieved through slow cooking of various meats. It's a hearty and comforting dish, often served during special occasions and holidays.
🧂 Ingredients
- 400 g Beef stew meat(cubed)
- 400 g Pork stew meat(cubed)
- 200 g Lamb stew meat(cubed, optional)
- 2 medium Yellow onion(chopped into wedges)
- 3 medium Carrots(sliced into large chunks)
- 3 pieces Bay leaves
- 10 pieces Whole allspice berries
- 1.5 tsp Salt
- 600 ml Water or beef broth
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
- 2
Trim excess fat from meats and cut into uniform cubes (approx. 2-3 cm).
- 3
Peel and chop onions into wedges, and slice carrots into large chunks.
- 4
In a large, oven-safe pot or casserole dish with a lid, layer the ingredients, alternating meat with onions and carrots.
- 5
Distribute bay leaves and allspice berries evenly throughout the layers.
- 6
Sprinkle salt evenly over the ingredients.
- 7
Pour water or beef broth into the pot, ensuring it comes about halfway up the layers. Do not submerge ingredients completely.
- 8
Cover the pot with a tight-fitting lid and place in the preheated oven.
- 9
Cook for 2.5 to 3 hours, stirring gently once or twice during cooking.
- 10
If serving with potatoes, boil or steam them separately during the last 30 minutes of cooking time.
- 11
Remove from oven when meat is tender and flavors have melded.
💡 Pro Tips
- ✓For a deeper flavor, you can brown the meats in batches before layering them in the pot.
- ✓Adjust the amount of liquid based on your preference; some like a more soupy stew, others prefer it thicker.
- ✓This dish benefits from resting for a bit after cooking, allowing the flavors to meld further.
🔄 Variations
- Some recipes include a small amount of dark syrup or molasses for a subtle sweetness.
- A few peppercorns can be added along with the allspice for extra spice.