Karelian Hot Pot Finnish Three Meat Stew Recipes

Steps:

• 1. In a large, heavy casserole with lid, layer meats with the onions, salt,and allspice. Top with bay leaves. Cover tightly and bake at 275F. for 5 hours. Long slow cooking in the oven brings out the juices and flavor. Meat will be very tender and will, stew in it's own delicious juices!
• 2. It is not necessary to add other broth,or water to the meat, unless the dish is not tightly well covered, and it starts to cook dry.
• 3. Remove bay leaves before serving. This broth is not thickened.!!!!! The stew is usually served with boiled new potatoes. Or your choice of mashed potatoes, rice.. or even toasted bread.
• 4. You might like to try my recipe on J.A.P. for: "CRUSTY BREAD over nigjt & no kneading" It would be great... to help sop up the meat juices,farmer style.!!!! YUMMY!!!! Now is time to enjoy a FINNISH SAUNA, and a romp in the snow....EH!

Steps:

• Brown all the meat cubes in the oil.
• Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf.
• Repeat the layers.
• Pour in 1 cup water, cover crockpot, and allow to cook on low heat for 6-8 hours or until the meat is tender.
• If desired, serve over cooked potatoes, mashed potatoes or cooked rice.

Steps:

• Cut the meat into cubes (4x4 cm).
• There is no need to remove small bones.
• Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice.
• Add enough water to almost cover the meat.
• Bake without a cover at a moderate temperature, c.
• 175 °C, for 2 1/2-3 hours.
• Cover the casserole towards the end of the cooking time.
• Serve with mashed potato, boiled swedes and lingonberry purée.