Goetta
Recipe by:
J. E. Dixon
An authentic Cincinnati German tradition. This is peasant food and, therefore, labor intensive. There is no "healthy" way to make this dish, so don't eat it every day and you'll be okay.
Ready in 2 hours 50 mins
Added to favorites by 9 cooks
Ingredients
Serves: 8
- At least 2 pounds country-style pork ribs (FAT is good!)
- 8 cups water
- 2 1/2 cups steel-cut oatmeal
- 20+ bay leaves (it's ALL about the bay leaves!)
- 1 large onion, quartered
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
Preparation method
Prep: 20 mins | Cook: 1 hour 30 mins | Extra time: 1 hour, chilling1.
Preheat oven to 300 degrees F.
2.
In a 4-quart dutch oven (or heavy pot with a tight fitting lid), gently boil the pork in 8 cups water and 10 of the bay leaves for about 15 minutes, until pork is cooked through.
3.
Cool and remove pork, discard bay leaves. You want to keep the liquid, but strain it for any pork or bay leaves left.
4.
Add salt and pepper, 10 new bay leaves, and the oatmeal. Bring to a rolling boil on the stove and boil for 10 mins.
5.
Finely grind onion in a food processor and add to oats. Cover and place in oven. It will bake there for an hour, until oats are fully cooked.
6.
In a food processor or mill, grind the cooked pork (with ALL the fat) and reserve.
7.
After 1 hr, the oatmeal will be thick and glistening from the fat. Stir in all the ground pork and onion.
8.
Cool and PACK into loaf pans. Chill for at least 1 hour (or overnight) and slice into 1/4-inch pieces; fry slices in skillet until golden brown.
Provided by: Allrecipes
Last updated:
Mar 18 2013
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