Ingredients with Measurements:
- 1 lb. beef chuck, cut into 1-inch cubes
- 1 lb. pork shoulder, cut into 1-inch cubes
- 1 lb. lamb shoulder, cut into 1-inch cubes
- 2 onions, chopped
- 3 carrots, chopped
- 3 parsnips, chopped
- 1 celery root, chopped
- 2 cups pearl barley
- 2 bay leaves
- 1 tsp. allspice berries
- 1 tsp. black peppercorns
- 1 tsp. salt
- 8 cups water
Special equipment needed:
- Large Dutch oven or stockpot
- Cheesecloth and kitchen twine (for making a spice sachet)
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or stockpot, combine the beef, pork, and lamb cubes.
3. Add the chopped onions, carrots, parsnips, and celery root to the pot.
4. In a small square of cheesecloth, place the bay leaves, allspice berries, black peppercorns, and salt. Tie the corners of the cheesecloth together with kitchen twine to form a spice sachet.
5. Add the spice sachet and pearl barley to the pot.
6. Pour in the water and stir to combine.
7. Cover the pot with a lid and place it in the preheated oven.
8. Bake for 3-4 hours, or until the meat is tender and the barley is cooked through.
9. Remove the spice sachet from the pot and discard.
10. Serve hot, garnished with fresh herbs if desired.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 430
Fat: 14g
Carbohydrates: 40g
Protein: 35g
Sodium: 380mg
Fiber: 10g
Substitutions for ingredients:
- Any combination of beef, pork, and lamb can be used, or you can use all of one type of meat.
- Other root vegetables, such as turnips or rutabagas, can be used in place of the parsnips and celery root.
- Quinoa or farro can be used in place of the pearl barley.
Variations:
- Add 1 cup of chopped mushrooms to the pot for extra flavor.
- Use chicken or turkey instead of beef, pork, and lamb for a lighter version of the dish.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- Browning the meat before adding it to the pot can add extra flavor, but it's not necessary.
- If the hot pot is too thick, add more water or broth to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the hot pot in a pot on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the hot pot in individual bowls or on a large platter.
Garnishes:
Fresh herbs, such as parsley or thyme, can be sprinkled on top of the hot pot before serving.
Pairings:
Serve the hot pot with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed green beans would all be great side dishes to serve with the hot pot.
Troubleshooting advice:
If the hot pot is too thin, simmer it on the stove over low heat until it thickens up.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Karelian hot pot is a traditional Finnish dish that's typically made with beef, pork, and lamb, along with root vegetables and pearl barley.
Flavor profiles:
Karelian hot pot is a hearty and comforting dish that's savory and slightly sweet, with a hint of spice from the allspice and black peppercorns.
Serving suggestions:
Serve the hot pot with a dollop of sour cream or crème fraîche on top for added creaminess.
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Region: Finnish