Entree: Finland – Karelia – Karelian Hot Pot (Slow-braised Karelian stew of mixed beef and pork with whole peppercorns and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) pieces
- 1 lb (454 g) pork shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 medium onions, peeled and quartered, about 300 g
- 2 medium carrots, peeled and cut into large chunks, about 200 g
- 1 tsp (6 g) coarse salt, or to taste
- 1 tsp (2 g) whole black peppercorns
- 6 whole allspice berries
- 2 bay leaves
- 2 cups (480 ml) beef stock or water, enough to come partway up the meat
- 1 tbsp (15 ml) vegetable oil (optional, for browning)
- 2 tbsp (28 g) unsalted butter or rendered fat for finishing (optional)

Instructions

1. Preheat the oven to 325°F (160°C). If you prefer, heat the oil in a heavy ovenproof pot over medium-high heat and brown the meat in batches for color, about 3–4 minutes per side; traditional versions may skip browning.
2. Remove browned meat to a plate and layer meat pieces in the pot with quartered onions and carrot chunks. Scatter peppercorns, allspice, bay leaves, and salt evenly over the meat and vegetables.
3. Pour stock or water into the pot until it comes partway up the meat (do not fully submerge); bring to a gentle simmer on the stovetop.
4. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 3 hours, checking once after 90 minutes; meat should be very tender and easy to pull apart.
5. Remove the pot from the oven, skim and discard excess fat if desired, adjust seasoning, and stir in butter or fat for a glossy finish.
6. Serve hot with boiled potatoes, mashed rutabaga, or rye bread and lingonberries if available.