Finnish St. Urhos Lihapata | Lihapata

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more cost-effective.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be homemade.

Welcome to the video and introduction to the dish.

Discuss the significance of St. Urho's Day and St. Patrick's Day.

Introduce the use of corned beef brisket for the stew, explaining its tenderness due to salt and tenderizing agents.

Show the soup vegetables: onions, potatoes, carrots, celery, celeriac, rutabaga, and parsnip.

Prep the corned beef brisket by draining the liquid and rinsing off the brine to avoid sliminess.

Pat the corned beef brisket dry to ensure browning when cooked.

Cut the corned beef brisket into smaller cubes.

Explain the two methods of tenderizing meat: chemical and mechanical.

Heat oil in a pan and fry the cubed brisket in batches for better browning.

Add the vegetables to the pan after browning the brisket, separating the onions slightly.

Add bay leaves, all spice, salt, and black pepper to the mixture.

Pour in beef broth from a bouillon mix and layer the beef on top.

Cover the pot and place it in the oven at 200°C (about 400°F) for 30 to 45 minutes.

Remove the pot from the oven and taste the stew, adjusting saltiness with water if necessary.

Add carrots to the stew and garnish with parsley before serving.

Serve with freshly baked rye bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary