Karjalanpaisti
A rustic Finnish Karelian hot pot of three meats slow-braised with onions and allspice until meltingly tender.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Pat all three meats dry and layer them with the sliced onions in a heavy Dutch oven, scattering the allspice berries, peppercorns, and salt between the layers.
- 2
Pour in just enough water or stock to barely cover the bottom third of the meat, since the meats will release plenty of their own juices as they cook.
- 3
Cover tightly and braise in a 300°F oven for about 3 hours, stirring once at the halfway mark, until the meat is fork-tender and falling apart.
- 4
Uncover for the final 20 minutes if you want the top layer to brown lightly and the cooking liquid to reduce into a richer gravy.
- 5
Taste and adjust the salt, then serve the hot pot straight from the dish over boiled potatoes or with rye bread to soak up the broth.
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