Karjalanpaisti

Karjalanpaisti, often called Karelian hot pot, is a quietly confident staple of Finnish home cooking with roots in Karelia, the eastern region whose culinary traditions celebrate simple, honest technique and patient oven cooking. Families traditionally assembled the stew in a clay or cast-iron pot and baked it in a gentle oven until the meat turned silky and the broth rich and clear. Today, the method remains essentially the same: a few well-chosen ingredients, careful layering, and slow, steady heat to create a comforting meal with deep, rounded flavor.

Ingredients

• 500 g beef (chuck or stewing cut), trimmed and cut into large cubes
• 500 g pork (shoulder or butt), trimmed and cut into large cubes
• 250 g lamb (shoulder), trimmed and cut into large cubes (optional)
• 2 large onion (sliced thickly)
• 1–2 carrot (peeled and cut into chunks; optional)
• 8–12 whole allspice berries
• 2 bay leaf
• 2–3 tsp salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• water, enough to barely cover

Preparation

1. Trim excess surface fat and sinew from the beef, pork, and, if using, lamb. Cut into generous bite-size cubes (about 3–4 cm). Pat dry to promote good browning and a clear broth.
2. Peel and thickly slice the onion. If using, peel and chunk the carrot so the pieces hold shape during a long bake.
3. Heat the oven to a gentle baking temperature (around 150–165°C). Choose a heavy, lidded casserole or Dutch oven large enough to hold the meat in a few layers.
4. Layer the pot: start with some onion, then a mix of beef, pork, and optional lamb, followed by more onion and optional carrot. Repeat to use everything.
5. Season the layers with pinches of salt and a sprinkle of black pepper. Tuck in the bay leaf and scatter the allspice berries throughout.
6. Pour in enough hot water to come just to the top of the meat. The liquid should barely cover to yield a concentrated, savory broth.
7. Cover the pot tightly with its lid (or with foil under the lid) to keep moisture in.

Cooking process

1. Slide the covered pot into the oven and bake gently until the meat is very tender. Plan for roughly 3–4 hours, depending on cut size and the exact oven temperature. Avoid boiling; the goal is a soft simmer that coaxes clarity and depth from the broth.
2. Check the pot after about 90 minutes. If the liquid drops below the meat, top up with a little hot water. Taste the broth; add a pinch of salt if needed to keep seasoning balanced as flavors concentrate.
3. For light browning, uncover during the last 15–20 minutes, letting the surface take on a gentle roast character while keeping enough liquid in the pot.
4. When the meat is fork-tender and the broth tastes rounded, remove from the oven. Skim any excess surface fat if you prefer a leaner finish. Adjust with a little more salt or a twist of black pepper to taste.
5. Let the pot rest for 10–15 minutes before serving so the juices settle and the flavors harmonize.

How to enjoy

Ladle generous portions of meat and broth into warm bowls. This stew pairs well with dark rye bread, sharp pickles, or a crisp salad. For a classic Nordic table, keep sides simple to let the stew’s gentle spice and clean, savory broth shine. It’s equally satisfying on a weekday night or as the centerpiece of a relaxed weekend meal.

Tips and variations

• Meat ratio: Use equal parts beef and pork for a balanced flavor. A smaller portion of lamb adds pleasant richness without overwhelming the stew.
• Seasoning simplicity: Some cooks rely on just salt and allspice, while others include black pepper for a subtle bite. Keep spices whole for a clear broth.
• Vegetable choice: Traditional versions focus on meat and onion; adding a modest amount of carrot brings gentle sweetness and color without changing the character of the dish.
• Liquid level: Maintain a low level of water to avoid diluting the broth. You want enough to braise, not boil.
• Make it ahead: The flavor deepens after a night in the fridge. Rewarm gently, adding a splash of hot water if the broth has thickened too much.

Storage

Cool the stew and refrigerate in a covered container for up to 3–4 days. It also freezes well; portion into freezer-safe containers and thaw in the refrigerator before reheating gently on the stovetop. As it sits, the broth continues to mellow and the aromatics integrate, making leftovers especially rewarding.