Meat Stew Finland Karjalanpaisti Food

KARJALAN PAISTI (KARELIAN HOT POT)

Karjalan Paisti (Karelian Hot Pot) image

Karelian Hot Pot (Karjalan Paisti), the national dish of Finland, is a mixture of beef, pork and lamb stew meat seasoned with peppercorn and allspice.

Provided by Kari Diehl

Categories Dinner Entree

Time 6h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound beef stew meat, chopped into 1 inch pieces
1 pound pork stew meat, chopped into 1 inch pieces
1 pound lamb stew meat, chopped into 1 inch pieces
1 tablespoon olive oil
2 large onions, sliced
1 teaspoon salt
2 teaspoons peppercorns
8 whole allspice
2 bay leaves
3 cups water

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.

Nutrition Facts : Calories 534 kcal, Carbohydrate 5 g, Cholesterol 223 mg, Fiber 1 g, Protein 71 g, SaturatedFat 9 g, Sodium 506 mg, Sugar 2 g, Fat 25 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g

LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'

Lihamojakka, Beef Stew - a Finnish-American Recipe for St. Urho' image

Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.

Provided by kitty.rock

Categories < 4 Hours

Time 3h30m

Yield 6 servings stew, 5-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2-2 lbs meaty beef short ribs
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
2 bay leaves
2 teaspoons whole allspice
1/2 teaspoon peppercorn
4 medium potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
1 stalk celery, chopped
1 rutabaga, peeled and chopped
1 teaspoon salt
2 tablespoons potato flour or 2 tablespoons all-purpose flour
2 tablespoons water

Steps:

Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
Serve with rye or artisan bread.
And NO Grasshoppers please!

Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3