Karelian Hot Pot (Karjalanpaisti)

Cuisine, July 1982

3 hours — 6 Servings Print RecipeEmail Recipe

Ingredients

1 1⁄2	cup	beef stock
2	pound	boneless pork shoulder (cut into 2-inch cubes)
1	pound	boneless veal shoulder (cut into 2-inch cubes)
1	pound	lamb kidneys (trimmed into 2-inch cubes)
4	cup	carrots (about 8 carrots - pared and cut into 1/2-inch slices)
12	small	white onions
12		allspice berries
3		bay leaves
1	teaspoon	salt
		ground black pepper
2	tablespoon	fresh parsley (chopped)

Instructions

Make beef stock.

Heat oven to 350F.

Combine all ingredients except 1-1/2 cups beef stock and the parsley in a 14x9x2-inch baking dish. Add beef stock to come halfway up sides of baking dish. Bake, covered with foil, until meat is done, 2 to 2-1/2 hours. Garnish with chopped parsley.

Karelian Hot Pot (Karjalanpaisti)

Ingredients

Instructions

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