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Video: Recipe: Karelian Roast On RussianFood.com
Karelian roast
The Karelian roast (karjalanpaisti), in which several types of meat are stacked in layers, is stewed for a very long time in a sealed container at a moderate temperature in the oven or in the oven.
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Cut the meat into cubes and lightly fry. Heat the oven to 80-90 ° С. Put the meat in the roaster in layers in the order: lamb, beef, pork. Sometimes the liver and kidneys are also placed on top. Sprinkle with onions, add bay leaves, salt and pepper, pour boiling water so that the water covers the meat by 10-12 cm. Place in the oven for 6-10 hours and simmer in a sealed container. Karelian roasts must be braised at very moderate temperatures. Remember that the roast should not boil for the broth to be clear.
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