Finnish karelian pot

Finnish karelian pot

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This old Finnish dish is so popular it is sold in tins in Finland. The recipe couldn’t be simpler, but the combination of meats and the long, slow cooking give it a unique flavour. In Finland, it would be served with boiled potatoes and tart-sweet lingonberries or cranberries, both available in tins from delicatessens.

Ingredients

Quantity Ingredient
500g lean, boneless pork
500g lean, boneless beef
500g lean, boneless lamb
1 tablespoon coarse salt
1 teaspoon black peppercorns
3-4 juniper berries, (optional)
250ml water

Method

  1. Cut meat into bite-size cubes and combine. Arrange in layers in a deep, round casserole, sprinkling each layer with a little salt. Add peppercorns, juniper berries, if using, and water and cover very tightly. (This amount of water seems small, but juices will come from meat.)
  2. Bake in a preheated slow oven (150°C) for 4 hours, or in a slow cooker set on low for 6–8 hours. Adjust seasoning, and serve from the pot.
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