How to Make Goetta (Episode 35)
Тәжірибелік нұсқаулар және стиль
Originally made by German immigrants in the Cincinnati, Ohio region, goetta is a combination of oats and pork, seasoned with bay leaf, salt and pepper. It is best when cooked until crisp on the outside, while remaining soft on the inside. You can make a stockpot of it, cool it in a loaf, and then package into smaller portions for use throughout the year.
Equipment Needed:
Stockpot
Cold storage loaf pan (buying link: www.wasserstrom.com/restauran...)
Jellyroll pan
Digital scale
Spice grinder
Mixing bowls
Cutting board and knives
Butter knife
Vacuum sealer, vacuum sealing bags, ruler, and permanent marker
Food processor
Potato masher
Wooden spoon
Measuring cups
Recipe for Goetta:
5 pounds of ground pork
10 cups of water
1 pounds of pureed onions (about 2 onions)
24 ounces of steel cut oats
12 bay leaves, ground
3 tablespoons of salt
1 tablespoon of restaurant-grind black pepper
Steps for Making Goetta
1. Portion 24 ounces of steel cut oats into a bowl.
2. Grind 12 bay leaves with some of the steel cut oats to weigh down the leaves and make them easier to grind.
3. Rough chop 2 onions and put them in the food processor.
4. Blend the onions until they are pureed.
5. Put 10 cups of water into a stockpot on the stove. Do not turn the stove on yet.
6. Add 5 pounds of ground pork to the water.
7. Mash the ground pork with a potato masher until the meat is fully incorporated into the water.
8. Turn the burner onto high and bring the mixture to a boil.
9. Heat the mixture until it is boiling.
10. Turn the oven on to 325 degrees.
11. Add the pureed onion, steel cut oats, ground bay leaves, salt, and pepper. Fully mix the ingredients until they are incorporated.
12. Heat the mixture until it is boiling again.
13. When the mixture has turned tan, transfer the stockpot into the oven and bake for 1.5 hours at 325 degrees.
14. After 1.5 hours, check the mixture and stir thoroughly. Put it back into the oven for another 1.5 hours at 325 degrees.
15. After 3 hours of total bake time, remove the pot from the oven.
16. Use paper towels to absorb the excess fat pooled on the top of the mixture.
17. Thoroughly mix the goetta mixture.
18. Pour the mixture into a half-size cold storage pan. Tap the pan until the air bubbles are removed. Smooth the top with a spatula.
19. Cool the pan on a cooling rack for 30 minutes.
20. Refrigerate the pan overnight.
21. Remove the pan from the refrigerator. Use a butter knife to loose the loaf from the sides of the pan. Turn the whole pan over and allow the loaf to release onto a cutting board.
22. Cut the loaf into the desired number of pieces. We usually do 3 X 4, making 12, one-pound chunks of goetta, each of which is vacuum sealed. This allows us to take out one pound at a time.
23. Vacuum seal each portion and store in the freezer.
Пікірлер: 27
My grandmother, in Cincinnati, made goetta from scratch. Delicious!
@OurFinalFreezer
4 ай бұрын
Wish more people knew about it!
The old Dead Squirrel. Good sandwich joint.
@OurFinalFreezer
5 ай бұрын
Took me a minute to realize that you meant to type Red Squirrel 😅 Yeah, it's pretty great
Love love love
@OurFinalFreezer
Жыл бұрын
Love
Love your channel. Keep it up.
@OurFinalFreezer
3 жыл бұрын
Thank you!
Never heard of this. Once cooked it looks great, but not before that! 🤣
@OurFinalFreezer
3 жыл бұрын
That's exactly correct!
So I have used this recipe 5 times. We use equal amounts of beef and chicken broth instead of water and no bay leaves. This by everyone who has tasted it, all say it is the best gotta ever. Thank you for posting! This is by far easier than how we used to make it ( cook meat, grind and then fold it into the oats and cook together, takes 5-6 hours)and this tastes great!!
@OurFinalFreezer
Жыл бұрын
Using broth instead of water is an awesome idea! Thanks for sharing! Glad you're enjoying the recipe.
Just found this channel, and a food I’ve never seen before! Thanks for the info. Great video quality for this size of a channel. Keep it up!
@OurFinalFreezer
3 жыл бұрын
Thank you! One of the best compliments we've received so far. 😊
BG, been watching the channel for a while. Learned almost all my curing info from you, thanks! Stumbled across this video and was definitely intrigued. Have tons of ground pork from the pigs we butchered last year and looking to do new things with it. I mentioned it to my mom, calling it goetta. She mentioned it to my grandma, explained the ingredients, and grandma calls it "groynsie" or "grunzie", not sure of the spelling, nor is she. Her family was Pennsylvania dutch before moving to North Dakota. I tried googling her version, with no luck. I'm guessing its a dialectic difference, but its really intriguing that German immigrants from different areas have the same dish with different names. Thank you so much for this video, and its follow-up. I look forward to making it!
@OurFinalFreezer
2 жыл бұрын
Thank you for your compliments Chris B., we love this recipe. BG knows that there are other variations of this type of sausage across the country. They all have a grain plus ground meat base that acts as a "meat extender" born from the difficulties feeding families during the depression.
I make mine in a crockpot from a recipe on the side of a bag of steel cut oats. Living in Florida, I miss the store bought variety. It's totally different from the way I make it...but I just try this. So apparently it freezes well, where as the recipe I've been using does not hold up after it's defrosted.
@OurFinalFreezer
2 ай бұрын
Yeah, ours freezes great! Hope it works for you too!
Nice video. Thank you. But I will say this is not how we make Goetta. We cook pork shoulder and chuck, with whole bay leaves salt and pepper and onion (quartered) in water until it falls apart. (Sometimes we add a couple cans of beer to the water.) Then we chop the meat fine and return it to the water (broth) and add the Pin head oatmeal, top up with more water as needed and cook it till a spoon will stand up in it. I don't skim the fat, I will however remove any large chunks of fat when I'm doing the chopping. 😄
@OurFinalFreezer
Жыл бұрын
Sounds good! Glad you've found your thing.
@user-ji3bj1gx2g
7 ай бұрын
yes this is how our mom made it in Cincinnati for our family mom and dad and 9 kids! minus the beer...at least I don't remember that! I do remember mom saying she always added all the fat from both meats! that recipe from my dad's mom remains somewhere in the family! I'm lazier, I sometimes grind the two meats or most often take the short cut use pre-ground beef and pork well mixed! Add it raw to the oats, water or broth, bay leaf, onion, salt and pepper - cover cook for an hour stirring every 15 min... and...yum...love it freeze it devour it!
How healthy is this? Fats,protein?
Is the 24 oz of steelhead oats weight or dry measurements
@OurFinalFreezer
Жыл бұрын
Dry measurement
I'm a bit worried I made some it still seems a bit mush and extremely wet after I took it out of the pan and not firm is that due to not cooking it long enough or hot enough
@OurFinalFreezer
Жыл бұрын
It definitely sounds like it wasn't cooked enough. Did you bake it or use the stove?
@prizim4827
Жыл бұрын
@@OurFinalFreezer I used the stove but someone also added the last hour or so next time I should remove the lid to evaporate more water