Finnish Three-meat Ragout

Finnish Three-meat Ragout Recipe - A Traditional Dish from Finland

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 5 hours | Servings: 6

Introduction

Finnish Three-meat Ragout is a traditional dish from Finland that combines three different types of lean meats - lamb, pork, and beef - with a flavorful blend of spices and onions. This hearty and comforting dish is perfect for a cozy family dinner or a special occasion.

History

The origins of Finnish Three-meat Ragout can be traced back to the rural regions of Finland, where meat was a staple ingredient in the diet. This dish was often prepared during the colder months when hearty and warming meals were needed to sustain the body. Over time, the recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

1 lb (454 g) of lean lamb, shoulder or leg
1 lb (454 g) of lean pork, shoulder or leg
1 lb (454 g) of lean beef round
2.5 tsp of salt
1 tsp of whole allspice
0.5 tsp of whole white peppercorns
6 large white onions, cut into 0.25 inch thick slices
chopped fresh parsley

How to prepare

Preheat the oven to 300°F (149°C).
Cut the meat into 1-inch cubes.
In an enameled, cast-iron pot or other deep ovenproof casserole, layer the meat, salt, allspice, white peppercorns, and onion.
Cover the pot lightly.
Bake for 5 hours, or until the meat is very tender.
Sprinkle with chopped fresh parsley and serve over mashed potatoes or mashed potatoes and rutabagas.

Variations

Substitute the lamb, pork, and beef with other types of meat such as venison or chicken.
Add mushrooms or root vegetables to the ragout for extra flavor and texture.

Cooking Tips & Tricks

Make sure to use lean cuts of meat for this recipe to ensure that the dish is not too greasy.

- Layering the meat, spices, and onions in the pot helps to infuse the flavors throughout the dish.

- Cooking the ragout in the oven at a low temperature for a long period of time allows the meat to become tender and flavorful.

- Serve the ragout over mashed potatoes or mashed potatoes and rutabagas for a traditional Finnish meal.

Serving Suggestions

Serve the ragout over mashed potatoes or mashed potatoes and rutabagas.

- Garnish with chopped fresh parsley for a pop of color.

Cooking Techniques

Slow cooking the ragout in the oven at a low temperature ensures that the meat becomes tender and flavorful.

Ingredient Substitutions

If you cannot find allspice or white peppercorns, you can use ground allspice and black pepper as a substitute.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the ragout in a large serving dish with a sprinkle of chopped parsley on top for a beautiful presentation.

Pairing Recommendations

Pair Finnish Three-meat Ragout with a glass of red wine or a cold beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains onions and may not be suitable for those with onion allergies.

Summary

Finnish Three-meat Ragout is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Finnish Three-meat Ragout is a classic Finnish dish that combines lean lamb, pork, and beef with a blend of spices and onions. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion. Serve it over mashed potatoes or mashed potatoes and rutabagas for a traditional Finnish meal that is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to Finland, that I stumbled upon a quaint little restaurant in the heart of Helsinki. The aroma of savory spices and hearty meats wafted through the air, enticing me to step inside and indulge in a taste of the local cuisine.

As I settled into a cozy table by the window, I perused the menu and my eyes landed on a dish called Three-meat Ragout. Intrigued by the combination of beef, pork, and lamb simmered in a rich gravy, I knew I had to try it. The first bite was a revelation - tender chunks of meat melting in my mouth, surrounded by a symphony of flavors that danced on my taste buds.

After finishing my meal, I couldn't resist complimenting the chef on his culinary skills. To my surprise, he invited me into the kitchen to watch him prepare the dish. Over the course of the afternoon, he generously shared his recipe with me, explaining each step in detail and imparting his wisdom on the art of Finnish cooking.

Back home in my own kitchen, I eagerly set to work recreating the Three-meat Ragout. I gathered the finest cuts of beef, pork, and lamb, along with a medley of aromatic herbs and spices. As the meat browned and the gravy thickened, the familiar scents of my trip to Finland filled the room, transporting me back to that cozy restaurant in Helsinki.

The key to a successful ragout, I soon discovered, was patience. Slow cooking the meats allowed them to tenderize and absorb the flavors of the sauce, resulting in a dish that was hearty and comforting. I made a few tweaks to the original recipe, adding a touch of my own flair with a splash of red wine and a sprinkle of fresh parsley.

Each time I made the Three-meat Ragout, it became a family favorite. My children would eagerly gather around the table, their mouths watering in anticipation of the savory dish that awaited them. Even my husband, who was usually more of a steak and potatoes kind of guy, couldn't resist the allure of the fragrant ragout.

Over the years, I continued to refine the recipe, tweaking and adjusting until it was just right. I shared it with friends and neighbors, who marveled at the complex flavors and tender texture of the dish. It became a staple at our family gatherings, a dish that brought us together and warmed our hearts.

As I look back on that fateful day in Helsinki, I am filled with gratitude for the chef who so generously shared his recipe with me. The Finnish Three-meat Ragout has become more than just a dish - it is a symbol of my love for cooking, my passion for exploring new flavors, and my joy in sharing a delicious meal with those I hold dear.

And so, as I prepare to pass this recipe down to the next generation, I do so with a smile on my face and a heart full of memories. The journey to discovering the Three-meat Ragout has been a delicious one, and I am grateful for every bite along the way.