Goetta (Cincinnati)
intro
Hearty, savory German-American breakfast staple from Cincinnati, made with spiced pork, beef, and steel-cut oats, pan-fried to crispy, golden perfection.
Ingredients
Steps
Simmer aromatic spice base
Place 1440ml (6 cups) cold water, 150g finely diced yellow onion, 12g minced garlic, 2 whole bay leaves, 1 tablespoon (18g) kosher salt, 1 teaspoon (2g) ground black pepper, 1 teaspoon (1g) ground sage, ½ teaspoon (0.5g) ground thyme, and ¼ teaspoon (0.5g) ground allspice in a large heavy-bottomed Dutch oven over medium-high heat. Bring to a rolling boil, then reduce heat to medium-low to maintain a gentle simmer, and cook for 5 minutes to meld spice flavors.
Cook oats and ground meats
Slowly stir 320g (2 cups) steel-cut oats into the simmering spiced liquid, stirring constantly for 1 full minute to prevent oat clumps. Add 450g ground pork shoulder and 225g ground beef chuck, breaking the meat apart completely with a stiff wooden spoon until no large clumps remain. Return the mixture to a gentle simmer, then reduce heat to low, cover partially with a lid, and cook for 90 minutes, stirring thoroughly every 10 minutes to prevent scorching on the pot bottom, until the oats are fully tender and the mixture is thick enough to hold its shape when stirred.
Prep loaf pan for setting
Turn off stovetop heat under the cooked goetta. Use tongs to fish out and discard the 2 bay leaves from the mixture. Line a standard 9x5 inch (23x13cm) metal loaf pan with plastic wrap, leaving 10cm (4 inches) of overhang on both long sides to fully cover the goetta as it chills.
Pour and chill goetta loaf
Carefully pour the hot goetta mixture into the plastic-lined loaf pan, pressing firmly with a rubber spatula to eliminate trapped air pockets and create a smooth, level top surface. Fold the excess plastic wrap tightly over the goetta surface to cover completely. Refrigerate for a minimum of 8 hours (or overnight) until the loaf is fully firm and sliceable, with no soft, mushy areas when pressed.
Slice chilled goetta evenly
Remove the firm goetta loaf from the refrigerator, lift it from the pan using the plastic wrap overhang, and unwrap it on a wooden cutting board. Use a sharp chef’s knife to cut the loaf into 1.25cm (½-inch) thick uniform slices, yielding approximately 8 total servings. Pat both cut sides of each slice lightly with a paper towel to remove excess surface moisture for extra crispiness when frying.
Pan-fry slices to crisp
Heat 1 tablespoon (14g) unsalted butter in a large cast-iron skillet over medium heat until foaming subsides. Working in 2 batches to avoid crowding the pan, add 4 goetta slices per batch. Cook for 4-5 minutes per side, until edges are deep golden brown and crispy, and the internal temperature reaches 74°C (165°F). Add the remaining 1 tablespoon (14g) butter between batches as needed to prevent sticking.
Tips
2.Pay extra attention to stirring during the final 30 minutes of simmering, as the thickening goetta mixture can quickly scorch on the pot bottom if left unstirred for too long, creating a bitter, off flavor.
3.Fully chilled, uncut goetta will keep tightly wrapped in the refrigerator for up to 1 week, or wrapped in freezer paper for up to 3 months in the freezer, making it ideal for quick, grab-and-fry breakfasts.
OMG, I grew up eating goetta every Saturday morning at my grandma’s house in Cincy and I’ve been chasing that exact flavor since I moved to Chicago 10 years ago. This recipe is PERFECT. I followed it exactly, did the overnight chill like it says, and it sliced up crispy just like I remember. Served it with runny eggs and rye toast for my partner last weekend and they’re already begging me to make it again. Total game changer!
This was such a fun weekend recipe to test out! I made a double batch on Sunday to portion out for quick breakfasts all week, and it’s been holding up so great. My only note is that I wish I’d seasoned it a tiny bit more – next time I’ll add a pinch more black pepper and a dash of nutmeg like my mom used to. My kids loved it crispy with a side of maple syrup, which I thought was weird until I tried it and… yeah, that slaps. 10/10 will make again, just tweaking the seasoning to our taste!
I moved to Tampa from Cincinnati last year and have been having serious goetta withdrawals. I was so nervous to make it myself because I thought it would be way too hard, but the step-by-step instructions were so easy to follow! The only mess up I made was not letting it chill long enough the first time – I tried slicing it after 4 hours and it fell apart when I fried it. Popped it back in the fridge overnight and it was perfect the next day.
Brought this to my neighborhood potluck last weekend after seeing a TikTok about Cincinnati goetta, and people were going back for thirds! Half the group had never even heard of it before, and everyone was asking for the recipe. I fried it up extra crispy on my Blackstone before bringing it, served with a little dish of spicy brown mustard on the side for dipping. Chef’s kiss, no leftovers at all.
Wait, I had no idea goetta was this cheap to make! I usually grab the pre-made tubes from the grocery store when I visit family in Ohio, but making it from scratch cost me less than $8 for a whole pan? That’s wild. It tastes way better than the store bought stuff too, no weird preservatives. Only reason it’s not 5 stars is the cook time is pretty long, I had to block off a whole Sunday afternoon to make it.
Tried this for the first time last week, flavor was really good but I think I overcooked the oats? Mine came out a little mushy even after chilling all night, so when I fried it the texture was off. I think I stirred it too much while it was simmering? Not sure, might give it another shot next month when I have more time to pay attention.
Made this for my boyfriend’s birthday brunch since he’s from Cincinnati and he almost cried when he tasted it. Said it tastes exactly like the goetta his great-aunt used to make for family holidays. I served it alongside goetta sliders with melted pepper jack and pickles, which was a huge hit. 10/10, already bookmarked to make for our next football watch party.
Just pulled my first batch out of the fridge to fry up for breakfast and OMG the smell alone is worth the 2 hours of cook time. I added a little extra sage and a pinch of red pepper flakes for a tiny kick, and it smells incredible. Can’t wait to dig in, this is already going to be a regular in our breakfast rotation!
Solid recipe! I was worried the 2 hour cook time would be a drag but most of it is hands-off simmering, so I was able to fold laundry and catch up on a show while it cooked. The overnight chill was easy too, I just mixed it up before bed, poured it in the loaf pan, and stuck it in the fridge when I was done cleaning up. Only con is I wish it made more, my roommates ate half the pan in one sitting.
I run a tiny breakfast diner in southern Illinois and I tested this recipe last week to add as a special. We sold out in 45 minutes! Customers kept asking if we’d add it to the permanent menu, so that’s happening starting next week. Who knew a Cincinnati staple would be such a hit out here? SO good, thank you for sharing the authentic recipe, no weird shortcuts like the other recipes I found online.