Sharing a seriously fun love for food

Bierocks

Bierocks

In a day or two the little ghosts and goblins will be roaming the neighborhood in search of treats. Don’t send them out the door hungry, send them out with this hearty handheld meal – a delightful meat filled puff of dough!

Bierocks, Bierock or Bierox – growing up in the Texas Panhandle this was a well-known treat. Most everyone’s Mom had the recipe and they were a frequent item at any school bake sale. Bierocks is a German dish, most likely brought to Texas via immigrants, many making their way to the Lone Star state in the mid 1800s. Though most settled in the Hill Country or Central Texas there were also families who made their way to the Texas Panhandle, including my Grandmother’s family.

Grace Pearl with her Mother at the ranch, early 1900s.

This is a simple food but it’s oh, so full of comfort. I’ve tweaked my Mom’s original recipe – just a bit. I use a blend of ground meats to deepen the flavor profile – ground sirloin, ground lamb and mild Italian sausage. Yes, I know Italian sausage is not German but I think my Mom and Grandmother would approve! As I do with many of my soups I also add a tablespoon of beef base to enrich the flavor profile. Sauté the meat with crisp green cabbage, sweet onion and fresh garlic.

Then this medley of tender meat, cabbage and onion find their way inside a square of yeast dough. Pull up the corners, tuck them together and you’ve created a beautiful pillow of goodness.

This recipe makes a big batch but if you have a smaller group you can easily cut it in half. You’ll have about 25 to 30 rolls and they freeze well.

Baked until they are golden brown and puffed – the perfect bite to grab and go!

Bierocks

2 tablespoons butter

2 tablespoons olive oil

1 medium green cabbage, tough outer leaves removed, chopped – about 8 cups*

1 large onion, chopped – about 2-1/2 cups

¾ pound ground sirloin

¾ pound ground lamb

½ pound bulk mild Italian sausage

3 teaspoons finely chopped garlic

1 tablespoon beef base, preferably Better Than Bouillon

1 to 1-1/2 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons flour

2 packages hot roll mix, 16-ounces each

Melt the butter with the olive oil in a large stockpot over medium heat. Add the chopped cabbage and onion. Toss to coat in the butter and olive oil. Cook until the cabbage and onion are tender and somewhat translucent, about 10 minutes.

Add the ground sirloin, lamb and Italian sausage. Continue cooking with the cabbage and onion until the meat is no longer pink, about 8 to 10 minutes.

Toss in the chopped garlic, the beef base, kosher salt and pepper. Cook for about 3 to 4 minutes.

Stir in the flour to bind the juices and tighten the meat mixture. Set aside to cool slightly while you make the hot roll dough.

Mix the dough following the package directions. Knead the dough on a floured surface for about 5 minutes until it is smooth, adding more flour as needed. Cover the dough and let it rest for another 5 minutes.

Divide the dough in portions – this makes it easier to handle. Roll each portion into squares, then using a sharp knife cut into squares that are about 4”.

Spoon about 3 to 4 tablespoons of the mixture into the center of the dough. Gather the corners of the dough, pulling up towards the center and pinch the dough together to seal.

Place the rolls, tucked side down on a baking sheet lined with a Silpat or parchment paper.

Let the rolls rest for about 10 minutes then bake in a 350-degree oven for 20 minutes or until they are golden brown.

The perfect bite for a chilly fall night!

*Avoid the inner core of the cabbage when chopping, instead using the outer portion where the leaves are more tender.

Makes about 30 to 32 rolls.

Bierocks, courtesy of Preserving Good Stock

October 29, 2018
: Make about 30 to 32 rolls

A hearty handheld meal – Bierocks is a delightful meat filled puff of dough. A medley of tender meat, cabbage and onion carefully tucked inside a luscious square of yeast dough – the perfect bite for a chilly fall night!

By:

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium green cabbage, tough outer leaves removed, chopped – about 8 cups*
  • 1 large onion, chopped - about 2-1/2 cups
  • ¾ pound ground sirloin
  • ¾ pound ground lamb
  • ½ pound bulk mild Italian sausage
  • 3 teaspoons finely chopped garlic
  • 1 tablespoon beef base, preferably Better Than Bouillon
  • 1 to 1-1/2 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons flour
  • 2 packages hot roll mix, 16-ounces each
Directions
  • Step 1 Melt the butter with the olive oil in a large stockpot over medium heat. Add the chopped cabbage and onion. Toss to coat in the butter and olive oil. Cook until the cabbage and onion are tender and somewhat translucent, about 10 minutes.
  • Step 2 Add the ground sirloin, lamb and Italian sausage. Continue cooking with the cabbage and onion until the meat is no longer pink, about 8 to 10 minutes.
  • Step 3 Toss in the chopped garlic, the beef base, kosher salt and pepper. Cook for about 3 to 4 minutes.
  • Step 4 Stir in the flour to bind the juices and tighten the meat mixture. Set aside to cool slightly while you make the hot roll dough.
  • Step 5 Mix the dough following the package directions. Knead the dough on a floured surface for about 5 minutes until it is smooth, adding more flour as needed. Cover the dough and let it rest for another 5 minutes.
  • Step 6 Divide the dough in portions – this makes it easier to handle. Roll each portion into squares, then using a sharp knife cut into squares that are about 4”.
  • Step 7 Spoon about 3 to 4 tablespoons of the mixture into the center of the dough. Gather the corners of the dough, pulling up towards the center and pinch the dough together to seal.
  • Step 8 Place the rolls, tucked side down on a baking sheet lined with a Silpat or parchment paper.
  • Step 9 Let the rolls rest for about 10 minutes then bake in a 350-degree oven for 20 minutes or until they are golden brown.
  • Step 10 These freeze beautifully!
  • Step 11 *Avoid the inner core of the cabbage when chopping, instead using the outer portion where the leaves are more tender.


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