Finnish recipe
How to make Karelian hot pot
Karjalanpaisti
Karelia, now eaten all over Finland
Chunks of beef and pork, and sometimes lamb, slowly cooked in the oven with onions, black peppercorns, allspice and bay leaves until very tender. It is served with potatoes and lingonberry jam.
Ingredients
- 500 g beef, such as chuck, in 3 cm cubes
- 500 g pork shoulder, in 3 cm cubes
- 2 onions, cut into wedges
- 2 carrots, cut into chunks
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 2 bay leaves
- 2 teaspoons salt
- About 500 ml water
- To serve: boiled or mashed potatoes and lingonberry jam
Method
- Heat the oven to 150 °C.
- Layer the meat, onions and carrots in a heavy ovenproof pot with a lid, scattering the peppercorns, allspice, bay leaves and salt between the layers.
- Pour in water until the meat is almost covered.
- Cover and cook in the oven for about 3 hours, until the meat falls apart. Check once or twice and add a little water if needed.
- Taste, add salt if needed, and serve with potatoes and lingonberry jam.
Made it at home? Tick it off and it goes into your kitchen passport.
In a 2016 national poll to choose Finland's national dish, Karelian hot pot came second, after rye bread.
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