haudutettu

Haudutettu is a Finnish culinary term describing food prepared by slow simmering in a liquid until tender. It most often refers to meat or vegetables that are browned first and then cooked gently under a lid.

Haudutus is the technique. The cooking liquid is typically broth, stock, water, or wine, combined with aromatics such as onions, garlic, herbs, pepper, and bay leaf. The dish is heated at a low temperature on the stove or in the oven for an extended period, commonly a few hours for beef or pork and longer for tougher cuts. The result is a tender product with a rich, developed flavor and a sauce that may be served with mashed potatoes, rice, or noodles. The sauce can be thickened by reducing, or by adding flour or cream, or by using the starch from the vegetables.

Common examples include haudutettu naudanliha (braised beef) and haudutettu porsas (braised pork). Haudutettu sipuli or haudutettu juurekset (braised onions or root vegetables) are also prepared. Regional and family recipes vary in seasonings and liquids, reflecting local ingredients and traditions.

Etymology: haudutettu is the past participle of hauduttaa, meaning to braise or simmer slowly; the term highlights long, covered cooking that concentrates flavors. In Finnish cuisine, haudutus is a standard method for hearty, sustaining dishes.