Mains · Finnish

Peppery Karjalanpaisti

Name: Peppery Karjalanpaisti
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 800 g Karelian stew meat (beef and pork); 2 onions 200 g; 2 carrots 200 g; 1 tbsp whole five-pepper blend peppercorns; 1 tbsp rapeseed oil; 1 tbsp tomato paste; 1 l water; 2 bay leaves; 1 tsp salt; (sprigs of rosemary); 500 g starchy potatoes red bag; 500 g parsnip; 1 dl semi-skimmed or whole milk; 25 g butter; 1 tsp salt

A beloved classic, Karelian hot pot (karjalanpaisti), gets a new depth of flavor from a five-pepper blend and tomato paste. Serve this festive dish with parsnip and potato mash.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Take the meat out to reach room temperature about an hour before cooking.
2
Peel and cut the onions into large wedges. Peel and cut the carrots into generous chunks.
3
Toast the peppercorns in a dry pan over medium heat for a few minutes. Crush into a coarse grind using a mortar and pestle.
4
Heat the oil in a Dutch oven or casserole pot and brown the meat in a few batches. Add the tomato paste to the pot and sauté for a moment. Add the onions, carrots, and water. Pour in enough water to just barely cover the meat. Season with bay leaves, crushed peppercorns, and salt.
5
Cook uncovered in a 175-degree oven for half an hour. Cover with a lid and cook for another 2–3 hours. Add more water if necessary.
6
Wash and peel the potatoes and parsnips. Cut the potatoes into wedges and the parsnips into slightly smaller cubes. Boil in boiling water for about 20 minutes until the root vegetables are softened. Drain the cooking water.
7
Mash the root vegetables with a potato masher or an electric mixer. Heat the milk and stir it into the parsnip-potato mash. Add the butter as well. Finally, season with salt and mix until smooth.
8
Serve the Karelian hot pot with the parsnip-potato mash. Garnish the portions with rosemary sprigs if desired.