Recipe: Karelian Roast On RussianFood.com

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Recipe: Karelian Roast On RussianFood.com
Recipe: Karelian Roast On RussianFood.com

Video: Recipe: Karelian Roast On RussianFood.com

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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.

Products
pork brisket 240 r
or pork shoulder 240 r
beef 240 r
lamb shoulder 240 r
bulb onions thirty r
Bay leaf taste
salt taste
pepper taste

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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