Karelian Hot Pot Karjalanpaisti

Trim excess fat from the chuck steak, pork shoulder, and lamb or mutton, then cut all three meats into 2–3 cm chunks.

Peel the onions and slice them into thick rings or half-moons.

Layer the meats and onions alternately in a heavy-bottomed pot or casserole, starting with meat on the bottom and finishing with onions on top.

Sprinkle the salt and allspice berries evenly over each layer as you build the pot.

Pour the water over the layered meats and onions until just covered, then cover the pot with a lid.

Place in a preheated 200°C (180°C fan) oven and simmer for approximately 120 minutes until the meat is very tender and the broth has reduced slightly.

Remove from the oven and taste the broth, adjusting salt and allspice as needed.

Serve the Karelian Hot Pot hot in shallow bowls, ensuring each portion contains meat, onions, and broth.