Ingredients
350g pork neck
350g mutton
350g beef chuck steak
3 onions, sliced
4 bay leaves
8 all spice berries
2 tsp salt
1 tsp pepper
3 cups water
To serve
lingonberry jam
1 dill pickle per person
mash potato
Method
Cut the meat into large portions. If you cut it too small and they will breakup in the stew.
Once all the meat has been cut up, start browning it in small batches. I highly recommend wearing an apron for this!
Scatter the browned meat into a casserole dish or pressure cooker as you go, then layer with some of the onions, some allspice berries and a bay leaf.
Continue browning and layering the meat with the onions, bay leaves and allspice berries…
…till all the ingredients have been placed into the pot or casserole dish.
Add the salt and pepper.
Pour in 3 cups of water and then cook. Cooking times are…
- Pressure cooker: 40 minutes
- Oven: 2.5 hours at 160°C / 320°F – or till meat is completely tender
Once it has cooked, removed the meat and set aside. Bring the liquid to a boil (there will be a fair bit of you used a pressure cooker) Leave to simmer uncover till the sauce has reduced and thickened.
Add the meat again.
Serve over some mashed potato, the lingonberry jam and quartered pickles.
Recommended for you…
Posted 16th Dec 2013
Karjalan Paisti – Karelian Stew or Hotpot is another traditional dish from that well fought-over area of Finland, Karelia. This would definitely have been a meal that fed an army.
My grandpa fought in both the Winter War and and Continuation War, both devastating Finland. He died 10 years ago and after a tragedy in the family last year, nana pulled out his photo album. A large, well worn album documenting his and the Finnish army’s effort during those times…
It’s hearty, like any other stew and incredibly basic with it’s ingredients. This dish really does rely on the quality of the meats you choose to cook with as you can’t hide behind a series of spices, herbs or vegetables.
Blondie
- 350g pork neck
- 350g mutton
- 350g beef chuck steak
- 3 onions, sliced
- 4 bay leaves
- 8 all spice berries
- 2 tsp salt
- 1 tsp pepper
- lingonberry jam
- 1 dill pickle per person
- mash potato
- Cut the meat into large portions. If you cut it too small and they will breakup in the stew.
- Once all the meat has been cut up, start browning it in small batches. I highly recommend wearing an apron for this!
- Scatter the browned meat into a casserole dish or pressure cooker as you go, then layer with some of the onions, some allspice berries and a bay leaf.
- Continue browning and layering the meat with the onions, bay leaves and allspice berries till all the ingredients have been placed into the pot or casserole dish.
- Add the salt and pepper.
- Pour in 3 cups of water and then cook.
Pressure cooker: 40 minutes
Oven: 2.5 hours at 160°C / 320°F – or till meat is completely tender
- Once it has cooked, removed the meat and set aside. Bring the liquid to a boil (there will be a fair bit of you used a pressure cooker) Leave to simmer uncovered till the sauce has reduced and thickened.
- Add the meat again.
- Serve over some mashed potato, the lingonberry jam and quartered pickles.