RCI-SP.004.0136.001
Finnish Three-meat Ragout
Finnish Three-meat Ragout
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- lean lamb1 poundshoulder or leg
- lean pork1 poundshoulder or leg
- lean beef round1 pound
- 2½ teaspoons
- 1 teaspoon
- whole white peppercorns½ teaspoon
- white onions6 largecut into ¼-inch thick slices
- 1 unit
Method
1
Cut the lamb shoulder, pork shoulder, and beef round into 1-inch cubes, removing excess fat as you work.
2
Toast the whole allspice and white peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant, then crush coarsely using a mortar and pestle.
2 minutes
3
Layer half of the sliced white onions in the bottom of a heavy pot or Dutch oven.
4
Distribute the cubed lamb, pork, and beef evenly over the onion layer, then sprinkle with the crushed allspice, white peppercorns, and salt.
5
Top with the remaining sliced white onions to cover the meat.
6
Cover the pot with a tight-fitting lid and bring to a simmer over medium-low heat without adding any liquid, allowing the meat and onions to release their own juices.
5 minutes
7
Reduce heat to low and simmer gently, covered, for 70-80 minutes, stirring occasionally to ensure even cooking and prevent sticking.
75 minutes
8
Check the meat for tenderness; it should break apart easily with a fork when fully cooked.
9
Taste the ragout and adjust seasoning with additional salt if needed.
10
Transfer the Finnish three-meat ragout to a serving dish and garnish generously with chopped fresh parsley.