Slow Pot · Karelian Stew
Karjalanpaisti
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Traditional versions mix three meats — beef, pork, and lamb — in one pot, simmered for hours with little more than onion, water, and whole peppercorns.
Cubed beef, pork, and sometimes lamb are layered with onions and whole peppercorns in a pot and slow-cooked for hours until fall-apart tender, with little more seasoning than salt. It's hearty market and festival food served with boiled potatoes and lingonberries across North Karelia.
Why it's made this way: The long, low simmer let Karelian households turn tougher, cheaper cuts of meat into a tender feast dish using minimal ingredients and little hands-on effort.
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