Karelian Hot Pot (Karjalanpaisti) — Finnish Oven-Braised Meat Stew

• 600 gbeef chuck (cut into 4 cm cubes)
• 500 gpork shoulder (cut into 4 cm cubes)
• 300 glamb shoulder (cut into 4 cm cubes)
• 2yellow onions (about 300 g total, peeled and sliced into thick half-moons)
• 2carrots (about 200 g total, peeled and cut into 3 cm chunks)
• 12 gfine sea salt
• 10whole allspice berries
• 10black peppercorns
• 2 leafbay leaves
• 750 mlwater (hot)

Instructions

1. 1

   Heat the oven to 160°C and position a rack in the lower third. Pat the beef, pork, and lamb dry with paper towels so the stew braises cleanly rather than releasing excess surface moisture.

2. 2

   Place one third of the onions and carrots in the bottom of a heavy ovenproof casserole or Dutch oven. Add one third of the mixed meat, then sprinkle with part of the salt, allspice berries, peppercorns, and bay leaves.

3. 3

   Repeat the layering with the remaining vegetables, meat, and seasonings, ending with meat on top. Do not brown the meat first, because the traditional karjalanpaisti technique relies on long, gentle oven braising for a clear, deeply savory broth.

4. 4

   Pour the hot water down the side of the casserole until it comes about two thirds of the way up the meat. Cover tightly with a lid, then transfer the casserole to the oven and braise for 2 hours without stirring.

5. 5

   Lower the oven temperature to 130°C and continue cooking for 1 hour 30 minutes, until the beef and lamb are tender enough to break with a spoon. If the top pieces look dry during the final hour, press them gently under the broth with a spoon and replace the lid.

6. 6

   Remove the casserole from the oven and let the hot pot rest, covered, for 15 minutes so the broth settles and the meat relaxes. Skim excess fat if desired, then serve with boiled potatoes, ruisleipä, and karjalanpiirakka for a Finnish-Karelian family table.