If you want your food to taste great, it has all the basic flavours. This Karelian Roast 2.0 has been tuned with respect for the recipe’s origins.

Ingredients for 6 people

600 g beef shoulder 600 g pork shoulder 1 onion 100 g of swede 100 g of celeriac 1 carrot 2 Bay Leaves; 3 dl white wine or 3 tbsp white wine vinegar + 2.5 dl water 2 tsp honey 1 tbsp wheat flour 50g butter salt and pepper

Cut the meat into thin pieces. Peel the vegetables and make them into a fair dice size. The onion can be chopped into rings.

Place the vegetables in the bottom of the pot. Heat the pan and cook the vegetables quickly. Season generously with salt and pepper. Flour with a little wheat flour and transfer to the pot. Put my bay leaves in the pot. Pour in the wine and honey and stir to combine.

Sprinkle a generous dollop of butter on top. Bake the Karelian roast in a slow oven at 150C for 2-3 hours. If the liquid sinks and the meat starts to dry out, just ladle in the stew. Serve with boiled potatoes and pickled beetroot.