Karelian Hotpot Food

KARELIAN HOTPOT

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary.
• Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients.
• Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer - this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender.
• Serve with mashed potato and lingonberry jam.

KARELIAN HOT POT -- FINNISH THREE-MEAT STEW

Steps:

• Brown all the meat cubes in the oil.
• Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf.
• Repeat the layers.
• Pour in 1 cup water, cover crockpot, and allow to cook on low heat for 6-8 hours or until the meat is tender.
• If desired, serve over cooked potatoes, mashed potatoes or cooked rice.

KARELIAN HOT POT

Steps:

• Cut the meat into cubes (4x4 cm).
• There is no need to remove small bones.
• Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice.
• Add enough water to almost cover the meat.
• Bake without a cover at a moderate temperature, c.
• 175 °C, for 2 1/2-3 hours.
• Cover the casserole towards the end of the cooking time.
• Serve with mashed potato, boiled swedes and lingonberry purée.

KARJALAN PAISTI (KARELIAN HOT POT)

Steps:

• Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of a slow cooker, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers.
• Pour in 2 cups water, cover slow cooker and allow to cook on low heat for 6 to 8 hours. Add up to the remaining 1 cup water if necessary as it cooks.