Cincinnati Goetta
A hearty, savory meat and oat porridge, slow-cooked with aromatic spices. This beloved Cincinnati breakfast classic, with German roots, is chilled, sliced, and fried until perfectly crispy on the outside and tender inside.
For 8 servings
5 steps. 170 minutes total.
- 1
Step 1
- a.Brown the Meats and Onions
- b.In a large, heavy-bottomed stockpot or Dutch oven, combine the ground pork, ground beef, and finely chopped onions.
- c.Cook over medium-high heat, using a spoon to break up the meat, until it is fully browned and the onions are soft, approximately 8-10 minutes.
- d.Carefully drain off any excess grease from the pot.
- 2
Step 2
- a.Add Liquids and Seasonings
- b.Return the pot to the heat. Pour in the beef broth and stir to scrape up any browned bits from the bottom of the pot.
- c.Add the bay leaves, thyme, rosemary, sage, marjoram, salt, and black pepper.
- d.Stir well to combine and bring the mixture to a rolling boil.
- 3
Step 3
- a.Simmer the Goetta
- b.Once boiling, reduce the heat to the lowest possible setting. While stirring constantly with a whisk, slowly and gradually pour in the steel-cut oats. This prevents clumps from forming.
- c.Cover the pot and let it simmer for 2.5 hours. It is crucial to stir thoroughly every 15-20 minutes, scraping the bottom and sides of the pot to prevent sticking and burning.
- d.The goetta is done when it is extremely thick, and a spoon can stand upright in the center of the mixture.
- 4
Step 4
- a.Chill and Set the Loaf
- b.Remove the pot from the heat and carefully fish out and discard the bay leaves.
- c.Lightly grease one 9x5 inch loaf pan or two smaller loaf pans.
- d.Carefully transfer the hot goetta mixture into the prepared pan(s), spreading it evenly and smoothing the top with a spatula.
- e.Allow the goetta to cool to room temperature on a wire rack for about 1 hour. Then, cover it with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely cold and firm.
- 5
Step 5
- a.Slice and Fry
- b.Once fully chilled, run a knife around the edges of the pan and invert the goetta loaf onto a cutting board.
- c.Using a sharp knife, cut the loaf into 1/2-inch thick slices.
- d.Heat the vegetable oil in a large skillet (cast iron or non-stick works best) over medium heat.
- e.Carefully place the slices in the hot skillet, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, until a deep, golden-brown crust forms and the edges are crispy.
- f.Serve immediately, traditionally with eggs, toast, or drizzled with maple syrup.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is the most important ingredient. The goetta must be completely chilled and firm before slicing, otherwise it will crumble.
- 2Stir the goetta frequently and thoroughly during the long simmer, especially in the last hour. It gets very thick and can easily scorch on the bottom.
- 3For the crispiest goetta, use a cast-iron skillet and don't be afraid to let a dark crust develop. This is where the best flavor is.
- 4Goetta freezes beautifully. Wrap the entire chilled loaf or individual slices in plastic wrap, then in foil, and freeze for up to 3 months. Fry directly from frozen, adding a few extra minutes per side.
Adapt it for your goals.
Spicy Goetta
Add 1 teaspoon of red pepper flakes or 1 finely minced jalapeño along with the other dried herbs for a spicy kick.
Garlic GoettaGarlic Goetta
Sauté 4-5 cloves of minced garlic with the onions and meat for a more robust, aromatic flavor.
Different GrainsDifferent Grains
While not traditional, you can experiment by replacing up to half of the steel-cut oats with coarse-ground cornmeal (polenta) for a slightly different texture and flavor.
Why this is on our healthy list.
Rich Protein Source
Combining ground pork and beef provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Sustained Energy Release
The steel-cut oats are a fantastic source of complex carbohydrates and soluble fiber, which digest slowly to provide steady energy and promote feelings of fullness.
Source of Iron
The red meat in goetta is a significant source of heme iron, a type that is easily absorbed by the body and is crucial for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
Goetta is a meat-and-grain sausage or mush of German-American origin that is popular in the greater Cincinnati area. It's primarily composed of ground meat (pork and beef), steel-cut oats, and spices, slow-cooked into a thick porridge, then chilled, sliced, and fried.