Ingredients:

  • 3 cups steel-cut pinhead oats
  • 6 cups low-sodium beef bone broth
  • 2 tsp kosher salt
  • 2 large bay leaves
  • 1 lb lean ground pork (90% lean)
  • 1 lb extra-lean ground beef (93% lean)
  • 1 large yellow onion, finely minced
  • 3 cloves garlic, pressed
  • 1 tsp freshly cracked black pepper
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp dried marjoram

Instructions:

  1. In a 6-quart heavy-bottomed Dutch oven, bring the beef bone broth, salt, and bay leaves to a rolling boil. Slowly whisk in the steel-cut oats.
  2. Reduce heat to the lowest setting, cover, and simmer for 90 minutes. The oats should reach a thick viscosity where they can hold a spoon upright.
  3. Remove the bay leaves. Increase the heat to medium-low and stir in the raw ground pork, ground beef, minced onion, pressed garlic, black pepper, allspice, cloves, and marjoram.
  4. Use a wooden spoon to vigorously break the meat into tiny crumbles until it is thoroughly integrated into the oat base with no large chunks remaining.
  5. Continue to simmer the mixture covered for the remaining 60 minutes, stirring occasionally to prevent sticking.
  6. Pour the mixture into two 9x5 inch loaf pans lined with parchment paper. Smooth the tops and allow to cool before refrigerating overnight to set.
  7. Once firm, slice the goetta into 1/2-inch thick patties. Sear in a non-stick or cast-iron skillet over medium heat until a deep mahogany crust forms on both sides.