Directions: |
Directions:Put all ingredients except pinhead oatmeal in a large pot and simmer slow until meat is tender (about 1 hour, remove meat, onion and garlic cool and grind then set aside.
Note: I use a pressure cooker to cook the meat is done in about 30 min.
Make sure you have 8 cups of liquid in pot then bring to a boil and stir in 2 1/2 cups of oatmeal and cook on low heat for 1 hour or until oatmeal in cooked, stir often for it will stick and scorch.
Note: if you have a non-stick pan use it. Oatmeal scorch very easy.
When oatmeal in done add ground meat and cook for 30 minutes longer.
Pour mixture in bread pans, put saran wrap over the pan while Goetta is still hot (this will keep it from getting a crust) cool then refrigerate.
When ready to serve cut slice off and fry in bacon grease until lightly brown. Serve with eggs and potato. |
Personal
Notes: |
Personal
Notes: Goetta is a peasant food of German origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat and oats. Pronounced gétt-aa, ged-da or get-uh Americanized Pronunciation, this dish originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word "Goetta" comes from the Low German word götte.
Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.
The modern popularity of goetta in Cincinnati has led to it being called "Cincinnati Caviar". Glier's Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.
This is the way my Mom made it.
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