Goetta               

 tags (edit): @Vogel @Try Soon! Meat Breakfast  

 

Ingredients

1 pound Baby Beef Liver Trimmed And Cubed
2 pounds Beef Chuck Coarsely Ground
2 pounds Pork Shoulder Coarsely Ground
3 tablespoon Vegetable Oil
4 cups Spanish Onion Finely Chopped
2 gallons Water
1 1/2 ounce Granulated Gelatin
4 ounces Cold Water
1 1/2 ounce Salt
3 tablespoon Beef Base Minor's Brand Is Good
1 1/2 teaspoon Black Pepper Freshly Ground
1 tablespoon MSG
1 cup White Cornmeal
1 1/2 tablespoon Whole Mustard Seeds
10 cups Pinhead Oatmeal
2 teaspoon Fresh Sage Finely Chopped
7 -8 each Turkish Bay Leaves Finely Chopped
 

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

2. Saute the beef and pork in the same pot over medium-high heat until off-pink. Add the liver and the 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 the bay leaves. Stir from the bottom to mix well. Cook for another 30 minutes. Remove from the heat and cool 10-15 minutes.

6. Lightly oil two or three 8 inch 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 inch thick. Panfry in bacon fat (or hot oil), turning several times, to desired crispness.







NOTES : This is an original recipe developed by Chef Harvey over many years in his search for the perfect goetta. It can be served with fried or scrambled eggs or with syrup. From PROFESSIONAL CHARCUTERIE, John Kinsella and David T. Harvey, page 146.





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Yields: 7 Servings
    

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