Karelian Hot Pot

Method

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1. Heat the oven to 150°C / 300°F.

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2. Layer the meats, onions and carrots in a heavy casserole in alternating layers, seasoning each layer with some of the salt as you go. Do not brown anything.

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3. Scatter the allspice, peppercorns and bay leaves over.

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4. Pour in just enough cold water to come about two-thirds of the way up — roughly 600 ml. The meat should not be submerged; it will release plenty of its own liquid.

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5. Cover with a tight lid and put it in the oven for 3 hours 30 minutes.

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6. Check once at 2 hours 30 minutes: the liquid should be simmering very gently at the surface. If it is boiling, drop the oven by 10°C / 50°F.

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7. It is ready when the pork and lamb pull apart under a fork with no resistance at all.

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8. Skim the fat from the surface if you like, taste for salt, and serve with boiled potatoes and lingonberry jam.

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Chef’s Tips

• Do not brown the meat. It sounds wrong and it is the point of the dish.
• Whole allspice, not ground. Ground allspice turns it muddy and grey.
• It is better the next day, and traditionally made the day before.

Pairing Suggestions

• Boiled new potatoes
• Lingonberry jam
• A dark beer

Storage & Reheating

Refrigerated for 4 days. Freezes for 3 months. Reheat gently in a low oven rather than on the hob.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.