Karjalanpaisti (Finnish Beef and Pork Hot Pot)

• 500 g Beef stew meat
• 500 g Pork shoulder
• 2 tbsp Rapeseed oil
• 2 medium Yellow onion
• 1 tsp Black peppercorns
• 2 pieces Bay leaves
• 1 ½ tsp Fine sea salt
• 750 ml Beef stock
• 900 g New potatoes

1. Heat the oven to 160°C (320°F). Pat the beef and pork dry, then season with 1 tsp of the fine sea salt.
2. Heat the rapeseed oil in a Dutch oven over medium-high heat. Brown the meat in batches until well coloured, 6 to 8 minutes per batch, then return all the meat to the pot.
3. Peel and slice the yellow onions, then tuck them in around the meat. Add the black peppercorns, bay leaves, remaining salt, and beef stock, scraping up any browned bits from the base.
4. Bring the pot just to a gentle simmer on the hob, then cover with the lid and transfer to the oven. Cook for 2 hours, or until the meat is very tender and the cooking juices are rich.
5. About 30 minutes before the hot pot is ready, put the new potatoes in a large pot and cover with cold water. Add a pinch of the fine sea salt, bring to the boil, then simmer for 15 to 20 minutes until tender; drain.
6. Remove and discard the bay leaves, then taste and adjust seasoning with a little more fine sea salt if needed. Serve the karjalanpaisti with the boiled new potatoes and spoon over a little of the cooking juices.

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