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GOETTA

Posted By: Joe Ames
Date: Friday, December 7, 2001 at 9:06 p.m.

Goetta

Yield: 2 loaf pans, about 7 pounds
U.S. Ingredients Preparation

1 lb baby beef liver, trimmed and cubed
2 lb beef chuck, coarsely ground
2 lb pork shoulder, coarsely ground
3 T vegetable oil
4 c Spanish onion, finely chopped
2 gal tap water
1˝ oz granulated gelatin
4 oz cold water
1˝ oz table salt
3 T commercial beef base
1˝ t black pepper, freshly ground
1 T MSG
I c white cornmeal
1˝ T whole mustard seeds
10 c pinhead oatmeal
2 t fresh sage, finely chopped
7-8 ea Turkish bay leaves, finely ground

1. Select a 16-quart or larger pot with a heavy bottom and tight-fitting lid. Sauté the liver in the vegetable oil over moderate heat until off-pink. Cool, finely chop, and set aside.

2. Sauté the beef and pork in the same pot over medium-high heat until off-pink. Add the liver and onion. Cook 5-7 minutes over high heat, stirring constantly. Pour in the water and mix.

3. Soften the gelatin in the cold water for 5 minutes. Set aside. Combine the salt, beef base, pepper, MSG, cornmeal, and mustard seeds. Add the gelatin, combined seasonings, and oatmeal to the meat.

4. Bring to a full boil over high heat. Cover the pot and reduce the heat. Simmer very gently for 1 hour. Check often and stir to prevent sticking. The mixture should be very thick and heavy

5. Add the sage and bay leaves. Stir from the bottom to mix well. Cook for another 30 minutes. Remove from heat and cool 10-15 minutes.

6. Lightly oil two or three 8 in. loaf pans. Pack the goetta into the pans. Cover loosely with a towel and allow to cool completely.

7. The finished goetta may be stored in the pans, especially if they are made of glass. Alternatively, unmold after running hot water over each pan and loosening the edges of the goetta with a hot knife.

8. Wrap well with plastic film and refrigerate for up to 10 days. Goetta will freeze well for up to 6 months if properly packaged in freezer wrap.

9. To serve, slice at least 3/8 in. thick. Panfry in hot oil or bacon fat, turning several times, to desired crispness.

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