Meat and Potatoes

When a friend of mine asked what Finnish recipe recipe I'd suggest she make her husband, knowing he's a big meat and potatoes eater, I shared this Karjalan Paisti recipe.  This comes from the Eastern province of Karelia in Finland.  Since the Karelian colors are red and black, I suggest serving it with a red and black place setting. It's the type of recipe you just put in all the ingredients and cook on low in the oven all afternoon.  I suspect you could leave it in the slow cooker or crock pot all day, but I've yet to try it that way.

Then it's served over boiled or mashed potatoes. My Mother served this a few times a year growing up, mainly when guests came.

Karelian Ragout
Preparation time: 20 minutes
Cooking time: 4-5 hours
Oven temperature 300 degrees F
Suitable for freezing

1 lb. pork (try to get meaty pork, so you don't have to cut out the fat)
1 lb. mutton (this is optional, as it's expensive or just use a little bit of lamb)
1 lb. beef (or other meat like venison)
water
1 1/2 tablespoons salt
2 onions, quartered
15-20 whole allspice
1 bay leaf

1. Cut up the meats into chunks and place in a casserole dish. (She always used her old yellow largest pyrex bowl).
2. Add the salt, allspice and onions and pour over enough water to just cover the meat.
3. Cook in a slow oven until tender. Cover the dish with a lid towards the end of the cooking time.

Here's another recipe to serve over mashed potatoes I need to try sometime. Just gotta find the reindeer first:)

Braised Reindeer
Preparation time: 10 minutes
Cooking time: 30 minutes
Suitable for freezing too.
3 lb frozen reindeer meat or venison
3/4 - 1 lb. freshside of pork or bacon
1 tablespoon salt
10 whole allspice
1 1/4 cups water
1. Cut up the pork or bacon into thin strips and brown in a cooking pot. Cut the frozen reindeer or venison into thin strips, add in small amounts to the pot and brown.
2. Add the seasoning and the water. Cook slowly with the lid on until done.
Butter or oil can be used instead of the pork or bacon.