This traditional Karelian pot roast is extremely easy to make and perfect when you don’t want to spend all day in the kitchen. Just chuck it in the oven and forget about it for 3 hours.
Serves 4.
Preparation time 10 mins.
Cooking time 2–4 hours.
This recipe is best done with cheaper, fattier cuts of meat like neck of pork or shin of beef. If you use lean meat it will tend to go dry and won’t be so good. You could also use lamb or if you’re really feeling posh, venison.
Ingredients
- 250g Pork
- 250g Beef
- A few slices of pork belly (optional)
- 2 onions
- Bay leaf
- a few whole all spice berries
- ~1 1/2 tsp salt
Method
- Pre-heat the oven to 150°C
- Roughly chop the onion into eigths.
- Cut the meat up into 2′ square pieces.
- Layer the meat into a lidded oven dish, alternating beef with pork.
- Add the onion, salt, all spice and bay leaf.
- Add enough water to just cover the meat.
- Roast in oven for 2 1/2 to 4 hours until meat is as soft as butter
- Serve with boiled potatoes and some veg.
