Let it simmer long and carefully. While the whole family is enjoying the bright and colourful Finnish autumn, the roast just gets better and better.
The national treasures of Finland are found in it’s vast forests and fields. Wild ceps, chanterelles, blueberries and cranberries are ripe and ready for picking - no need to ask permission. Local crops are at their best to go perfectly with fresh meats.
There is nothing better than pure Finnish beef, pork and chicken combined with the best ingredients of the season. Plump local apples and pears, smooth pumpkins, colourful root vegetables and crunchy cabbages charm with their sweet and savoury aroma.
Roast them in the oven and spice up with cinnamon, cardamom and thyme - the autumn palette is warm and deep.
As the days grow shorter, Finns seek comfort both at home and on their plates. Hearty stews, rooty vegetables and sauces full of flavour fill the need for coziness.
It is the time for standing still and giving loved ones and favourite slow food the attention they deserve.
Finnish autumn condenses in traditional Karelian stew: onion, garlic, green pepper, bay leaf and of course local fatty beef and pork are the key ingredients of the hearty dish.
Have you ever heard of the “leaf steak”? Also knows as the pounded beef tenderloin, Finnish national delicacy is prepared from quality beef fillet, roasted quickly in a heated pan and traditionally served with creamy herb butter.
500 g beef chuck
400 g pork collar
oil for frying
salt and black pepper
8 garlic cloves
1 kg cabbage
1 tbsp whole allspice berries
3 bay leaves
1 l beef stock
200 g brussel sprouts
Cut the meat into 3 x 3 cm cubes. Brown the meat in a few patches in a glob of oil. Season with salt and black pepper.
Peel and chop onions and garlic cloves. Cut the cabbage into same size cubes as meat. Put meat, onions, garlic and cabbage into the dutch oven and add allspice berries, bay leaves and beef stock. Cover with lid and cook at 150 degrees celsius for 3 hours, until the meat is very tender.
Cut the cauliflower into florets and brussel sprouts into half and add to the dutch oven. Mix. Increase oven temperature to 180. Continue cooking without the lid for 20 minutes.
Check the flavor and add salt and pepper if needed. Serve with boiled potatoes.