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Karjalanpaisti
Karjalanpaisti: Karelian slow-baked beef and pork hotpot with allspice
Karjalanpaisti, the Karelian hotpot, is one of Finland's national dishes, cooked for Independence Day, family celebrations and Christmas: chunks of beef and pork, sometimes lamb, layered with onion, whole allspice and bay, covered with water and baked slowly for hours in a clay pot until the meats are falling apart in a rich, peppery broth. This dish contains pork. It is served with mashed potato and lingonberries. A common mistake is a hot oven, which toughens the meat. Chef's tip: do not stir or brown the meat; Karelian cooks let it bake low and slow, and the long cooking alone gives the deep flavour.
- Total time
- 260 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the hotpot
- 1 ⅓ lb beef chuckcut into 4 cm pieces
- 1 ⅓ lb pork shouldercut into 4 cm pieces
- 2 onionssliced
- 2 tsp salt
- 2 ½ cups water
To serve
- 2 ¼ lb mashed potato
- 6 tbsp lingonberry jam
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Method
0/4 doneStep 1: Heat the oven to 300°F (fan 275°F).
Step 2: Layer 1 ⅓ lb beef chuck, 1 ⅓ lb pork shoulder and 2 onions in a casserole, scattering 12 whole allspice, 3 bay leaves and 2 tsp salt between the layers.
Step 3: Pour in 2 ½ cups water, cover tightly and bake for 4 hours, until the meat falls apart when pressed. Common mistake: a hot oven; the meat toughens.
240 minStep 4: Serve with 2 ¼ lb mashed potato and 6 tbsp lingonberry jam.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 4 g
- Fat
- 38 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karjalanpaisti take?
- About 260 minutes in total: 20 minutes to prepare and 240 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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