Karelian hot-pot

Name: Karelian hot-pot (Karjalanpaisti)
Cuisine: Finnish
Ingredients: 400 g/14 oz pork shoulder, diced; 400 g/14 oz chuck beef, diced; 400 g/14 oz lamb shoulder, diced; 5 ml/1 tsp ground allspice; 2 onions, chopped; 2 carrots, diced; ½ small swede (rutabaga), diced; ½ small swede (rutabaga), diced; 750 ml/1¼ pints/3 cups water; salt and ground black pepper; salt and ground black pepper; rye bread and mashed potatoes, to serve; rye bread and mashed potatoes, to serve

Karjalanpaisti

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

This eastern Finnish hot-pot uses three different types of meat, which are slow-cooked together. In the past, this dish would have been taken to the village baker and cooked in his oven once the day’s bread had been baked.

Ingredients

400 g/14 oz pork shoulder, diced
400 g/14

Europe
Finland
Main course
Gluten-free
Nordic

Method

Preheat the oven to 150°C/300°F/Gas 2. Season the meat with salt, pepper and allspice, then layer the meat with the onions, carrots and swede in a casserole.
Bring the water to the boil, then pour into the dish. Cover and