Entree: Finland – Lapland – Karjalanpaisti (Traditional slow-braised Karelian meat stew of mixed beef and pork with root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 1.5 lb (680 g) pork shoulder, cut into 1.5-inch (4 cm) cubes
- 1 large onion (about 10 oz / 280 g), thickly sliced
- 3 medium carrots (about 8 oz / 225 g), cut into large pieces
- 8 oz (225 g) rutabaga or swede, peeled and cut into chunks
- 6 juniper berries (about 1 g), lightly crushed
- 1 tsp (2 g) whole black peppercorns
- 2 bay leaves
- 2 tsp (10 g) coarse salt, plus more to taste
- 4 cups (960 ml) water or enough to nearly cover the meat
- 2 tbsp (30 ml) neutral oil for browning (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Pat the meat dry and season lightly with salt.
2. (Optional) In a large heavy ovenproof pot or Dutch oven over medium-high heat, add the oil and brown the meat in batches until deeply colored; transfer browned pieces back to the pot.
3. Add the sliced onion, carrots, rutabaga, juniper berries, peppercorns and bay leaves, nestling the vegetables among the meat.
4. Pour in the water to come nearly to the top of the meat and vegetables, add the 2 tsp salt, and bring to a gentle simmer on the stovetop.
5. Cover the pot and place in the preheated oven. Braise for 2.5–3.5 hours, or until meat is fork-tender and flavors have melded, checking once to ensure there is still liquid and adding a splash of water if necessary.
6. Remove from oven, skim any excess fat from the surface if desired, adjust seasoning with salt, and serve hot with boiled potatoes or rye bread.