Karelian-Style Roast with Ginger and Ale
Prep time: 300 minServes: 8
Pairs with
The rustic three-meat braise with ginger warmth wants an earthy red with ripe tannins — a European Syrah or Tempranillo Reserva.
Ingredients
- 500 g pork shoulder, cut into pieces
- 500 g beef shoulder, cut into pieces
- 500 g lamb shoulder, cut into pieces
- 3 yellow onions, cut into wedges
- 4 cm ginger, sliced
- 2 tsp allspice, crushed
- 3 bay leaves
- 500 ml dark ale or porter
- 300 ml water
- 3 tsp salt
- 1 tsp black pepper
Method
- 1Preheat the oven to 150 °C.
- 2Layer meat, onion and ginger in a large ovenproof pot. Sprinkle salt, pepper and allspice between the layers. Add the bay leaves.
- 3Pour in the ale and water. Bring to a boil on the stove.
- 4Cover and braise in the oven for 4–5 hours until the meat falls apart.
- 5Season the broth to taste. Serve straight from the pot with boiled potatoes, pickled beetroot and rye bread.