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Karjalanpaisti — Karelian beef and pork baked with onion and allspice
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Source: https://recipheon.com/en/recipes/main-dishes/karjalanpaisti-karelian-beef-and-pork-baked-with-onion-and-allspice
About this recipe
Karjalanpaisti is a Finnish dish of beef and pork slowly baked with onion and whole allspice. The large pieces of meat first brown lightly on top, then gently become tender under a lid in a pale, fragrant broth. The onion turns soft and slightly sweet, while the pork’s natural fat keeps the dish juicy. This simple Karelian oven dish relies on suitable cuts of meat and time. Allow about 4 hours and 45 minutes for four servings, including preparation and a short rest; tougher beef may need longer in the oven.
Ingredients
Meat and onion
500 g raw boneless beef shoulder, weighed after removing thick outer fat and tough membranes; finer fat remains
500 g raw boneless skinless pork shoulder, weighed after removing thick outer slabs of fat and tough membranes; finer fat remains
250 g peeled onion
Water and seasonings
700 ml hot water for baking
up to 300 ml additional hot water, only if needed to reach the initial liquid level and replenish it during baking
salt, used in stages: 8 g at the start and up to 2 g for final seasoning to taste
10 whole allspice berries, removed before serving
2 bay leaves, removed before serving
Steps
Preheat the oven to 175°C, conventional top and bottom heat. Cut both meats into pieces about 4–5 cm across and pat dry, then cut the onion into thick wedges. Prepare a relatively narrow ovenproof pot of about 3–4 liters and about 22–24 cm in diameter, with a well-fitting lid. The finer natural fat retained on the meat stays in the dish; do not add any other fat to the pot.
Alternate layers of beef, pork and onion in the pot, distributing 8 g salt, the allspice and bay leaves between them. Leave some pork on top. Pour in 700 ml hot water; if needed, use some of the additional water so the liquid almost covers the meat, with the upper pieces protruding slightly. Leave several centimeters of space below the rim.
AI-generated Place the pot without a lid on a rack just below the middle of the oven. Bake for about 45–60 minutes, until the top pieces of meat are lightly browned and the liquid is clearly hot and begins bubbling gently. This browns only the exposed surface, followed by slow braising in the same pot.
Cover the pot and continue baking at 175°C for about 2–3 hours, until both beef and pork are tender and separate easily under a fork. About halfway through this stage, carefully stir the ingredients and check the liquid level; if it has dropped noticeably, add some of the measured additional hot water so the meat remains almost covered. If the beef is still tough, extend the covered baking time. Do not drain away the rendered fat or the broth: they remain part of the dish.
Remove the pot from the oven and leave it covered for about 10 minutes. Remove all 10 allspice berries and both bay leaves. Taste the broth and use some of the remaining salt if needed. Divide all the meat, onion and all the broth with its natural fat among four servings; serve hot.
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