Ulommaksi

Ulommaksi is a traditional Finnish dish that has been a staple in the country's cuisine for centuries. The name "ulommaksi" translates to "outer meat" in English, referring to the outer, less tender parts of the animal, typically the shoulder or neck, which are often discarded in other cuisines. In Finnish cooking, these parts are valued for their rich flavor and texture.

The preparation of ulommaksi involves slow cooking the meat in a flavorful broth, often with root vegetables like carrots, parsnips, and turnips, and sometimes with potatoes. The cooking process, known as "haudutus" or "haudutettu" in Finnish, involves simmering the meat and vegetables together for an extended period, allowing the flavors to meld and the meat to become tender and flavorful.

Ulommaksi is often served with boiled potatoes and lingonberry jam, a traditional Finnish condiment. The dish is typically enjoyed as a hearty, comforting meal, often during colder months or as a special occasion dish. Its unique preparation and rich flavor have made ulommaksi a beloved and iconic part of Finnish cuisine.