Liha ruskistuu sitä mukaan kun vesi haihtuu, lisään vettä silloin, tällöin, ettei kuiva kokonaan. Olen tehnyt ilman esiruskistamista koko elämän, ja aina on ollut ruskistunut liha valmiissa padassa, pidän sen uunissa 6-8 tuntia.
Basically take your meat(can be any kind), add your vegetables, put some black pepper, add water(or any cooking liquid), put in the oven for 2 hours, your oven should be at 200 degrees Celsius( you can Google how much it is in Fahrenheit, if that is what you use). Then make your potato mash: let your milk get hot, put in your crushed potatoes, add butter and salt, until everything is well cooked and assemble the food when ready. Hope this helps!
Sorry but having lived here for 11 years, I think I can safely say that Finnish food needs quite a boost in the flavour department... Few tips (take it or leave it): 1. Braise/sear the meat in a pan with garlic and aromatic herbs before putting it in the oven tray. 2. instead of all that water, replace 1/3 of that volume with white wine. 3. if you're putting pepper corns in the tray, give some of of them a bask to open up the beans and increase the aroma & flavour (unless you don't like pepper). > It makes me really cringe to see how you are "boiling" meat, rather than roasting it. In cooking, colour is flavour and to be honest what you get in 2:06 on this video looks actually disgusting and unappetizing (to me at least). Having tasted this dish previously, it's clear that there is huge potential, but you're wasting it by following a "typical" recipe - you don't cook met in the oven with water, you might as well boil it in the stove and save time (thought the flavour of it will be crap or non-existent). Anyway, take it of leave it, that's my contribution. :)
Actually in traditional karjalanpaisti we use heart, kidney and liver. They give the stew a great taste. This video is has got nothing to do with the real deal.
Boiling meat is an everyday thing in majority of indigenous northern nations (Karelians in this context), and the food comes out delicious. The thing people mess up in when preparing the dish (especially Finns in this context), is they use (boneless) filet and round meats, which traditionally are parts used for drying/smoking/grilling/frying in Karelian cuisine, and are not suitable for boiling, especially longer periods of simmering. The best parts to use in ”päččirokku” (Karjalanpaisti or Karelian hotpot in finnish) were anything from the spine, and the parts attached to it (neck, ribs, shoulder etc). These parts due to high amount of bones and connective tissue, and the overall quality/quantity of the meat, didn’t make them as suitable for other preparation methods, thus were just thrown in a pot in big chunks to simmer and soften. These things (bone and bone marrow, connective tissue and fat) are what give the hotpot flavour. And as someone mentioned, organs are an extremely vital part of this dish, which also add flavour and nutrients. It’s supposed to be very similar to the Sámi back-soup, which is delicious, except in the Karelian hotpot there could be up to 5 species of meat, whereas Sámi use solely reindeer, and it’s more of an festive dish. What you see here is a half-assed reindition. Karelian hotpot should also never have carrots and other root vegetables. This is a finnish thing that has been added after appropriating the dish from karelian refugees. Also, the suggestion and idea of white wine in authentic Karelian hotpot is blasphemous. This is basic hardy northern food from the backwoods, not a mediterranean beachfront luxury dish (with all due respect) 😂
Basically take your meat(can be any kind), add your vegetables, put some black pepper, add water(or any cooking liquid), put in the oven for 2 hours, your oven should be at 200 degrees Celsius( you can Google how much it is in Fahrenheit, if that is what you use). Then make your potato mash: let your milk get hot, put in your crushed potatoes, add butter and salt, until everything is well cooked and assemble the food when ready. Hope this helps! (and the language is not horrible, it's just hard to learn, but not impossible. Take it from me)
@@I.am.hooked Thank you man! Once i prepare this shit, my dog will be delighted! And the language itself is an ugly beauty. I got a love hate relationship with it.
Nice recipe. Can't wait to try it
Varman hyvä muusi...hyi vittu
making perunamuusi out of frozen crap... srsly c mon !!!!
Liha ruskistuu sitä mukaan kun vesi haihtuu, lisään vettä silloin, tällöin, ettei kuiva kokonaan. Olen tehnyt ilman esiruskistamista koko elämän, ja aina on ollut ruskistunut liha valmiissa padassa, pidän sen uunissa 6-8 tuntia.
mmmmmmmmm delicioso.
mmmmmmmmm herkullinen.
ohan juono
Miks te ette paistanut niitä lihojen pintoja
receptit mun mielestä pitäs olla sellasii ettei sitä ensi kertaa ole tekemässä ja sit pistää sen receptin nettiin
Completely lost without subs ;-;
Basically take your meat(can be any kind), add your vegetables, put some black pepper, add water(or any cooking liquid), put in the oven for 2 hours, your oven should be at 200 degrees Celsius( you can Google how much it is in Fahrenheit, if that is what you use). Then make your potato mash: let your milk get hot, put in your crushed potatoes, add butter and salt, until everything is well cooked and assemble the food when ready. Hope this helps!
@@I.am.hooked holy, one year later I'll finally be able to eat this. I even forgot i posted this comment lol
Thanks!
@@Baaru no probs, glad I could help.
Sorry but having lived here for 11 years, I think I can safely say that Finnish food needs quite a boost in the flavour department... Few tips (take it or leave it): 1. Braise/sear the meat in a pan with garlic and aromatic herbs before putting it in the oven tray. 2. instead of all that water, replace 1/3 of that volume with white wine. 3. if you're putting pepper corns in the tray, give some of of them a bask to open up the beans and increase the aroma & flavour (unless you don't like pepper). > It makes me really cringe to see how you are "boiling" meat, rather than roasting it. In cooking, colour is flavour and to be honest what you get in 2:06 on this video looks actually disgusting and unappetizing (to me at least).
Having tasted this dish previously, it's clear that there is huge potential, but you're wasting it by following a "typical" recipe - you don't cook met in the oven with water, you might as well boil it in the stove and save time (thought the flavour of it will be crap or non-existent). Anyway, take it of leave it, that's my contribution. :)
Actually in traditional karjalanpaisti we use heart, kidney and liver. They give the stew a great taste. This video is has got nothing to do with the real deal.
Boiling meat is an everyday thing in majority of indigenous northern nations (Karelians in this context), and the food comes out delicious. The thing people mess up in when preparing the dish (especially Finns in this context), is they use (boneless) filet and round meats, which traditionally are parts used for drying/smoking/grilling/frying in Karelian cuisine, and are not suitable for boiling, especially longer periods of simmering. The best parts to use in ”päččirokku” (Karjalanpaisti or Karelian hotpot in finnish) were anything from the spine, and the parts attached to it (neck, ribs, shoulder etc). These parts due to high amount of bones and connective tissue, and the overall quality/quantity of the meat, didn’t make them as suitable for other preparation methods, thus were just thrown in a pot in big chunks to simmer and soften. These things (bone and bone marrow, connective tissue and fat) are what give the hotpot flavour. And as someone mentioned, organs are an extremely vital part of this dish, which also add flavour and nutrients. It’s supposed to be very similar to the Sámi back-soup, which is delicious, except in the Karelian hotpot there could be up to 5 species of meat, whereas Sámi use solely reindeer, and it’s more of an festive dish. What you see here is a half-assed reindition. Karelian hotpot should also never have carrots and other root vegetables. This is a finnish thing that has been added after appropriating the dish from karelian refugees. Also, the suggestion and idea of white wine in authentic Karelian hotpot is blasphemous. This is basic hardy northern food from the backwoods, not a mediterranean beachfront luxury dish (with all due respect) 😂
Mikäs karjalapaisti tämä on, kun reseptissä ei ole munuaisia, maksaa ja sydäntä. Ei jatkoon!
@@captain702 Ole vaikka Kiinasta, mutta perinteisesti karjalanpaisti tarjoillaan perunamuusin kanssa.
@@captain702 karjalanpaistia voi syyä pottumuusin kanssa tai keitettyjen pottujen.
Ne pannaan mykyrokkaan. Tämä on karjalanpaisti.
How am i supposed to prepare this non edible disgusting crap if i dont understand this horrible language? Help me finns! 😭
Basically take your meat(can be any kind), add your vegetables, put some black pepper, add water(or any cooking liquid), put in the oven for 2 hours, your oven should be at 200 degrees Celsius( you can Google how much it is in Fahrenheit, if that is what you use). Then make your potato mash: let your milk get hot, put in your crushed potatoes, add butter and salt, until everything is well cooked and assemble the food when ready. Hope this helps!
(and the language is not horrible, it's just hard to learn, but not impossible. Take it from me)
@@I.am.hooked Thank you man! Once i prepare this shit, my dog will be delighted! And the language itself is an ugly beauty. I got a love hate relationship with it.
@@ckdanekfan3397you and the language are slike. Also the food