Cincinnati Goetta
A beloved Cincinnati breakfast staple, goetta is a hearty blend of ground pork, beef, and steel-cut oats slow-cooked with onions and bay leaves until thick and sliceable. Firm, savory slabs are pan-fried until deeply golden and crisp on the outside with a tender, meaty interior. Serve it with eggs, toast, and a drizzle of maple syrup for a true Queen City morning.
For 8 servings
- boil · ~90 min
Cook the oats.
1.Bring 8 cups of water and 0.5 tsp salt to a rolling boil in a large heavy-bottomed pot.2.Stir in 2 cups of steel-cut oats, reduce heat to low, and simmer uncovered for 90 minutes.3.Stir the oats every 15-20 minutes to prevent sticking. The oats should absorb most of the water and become very thick and porridge-like.TIPUse a long-handled spoon and stir gently — the thick oats bubble and spatter as they cook. - boil · ~5 min
Add meat and seasonings.
1.Add the ground pork and ground beef to the pot with the cooked oats.2.Add the finely chopped onions, minced garlic, bay leaves, black pepper, allspice, marjoram, and thyme.3.Stir thoroughly, breaking up the meat completely until everything is well combined. - simmer · ~60 min
Simmer the goetta mixture.
1.Return the mixture to a gentle simmer over low heat.2.Cook uncovered for 60 minutes, stirring frequently to prevent scorching on the bottom.3.The goetta is ready when the mixture is extremely thick, the meat is fully cooked, and a spoon dragged through leaves a clean trail.TIPThe longer and slower you simmer, the deeper the flavor. Don't rush this step. - prep · ~5 min
Remove bay leaves and pour into loaf pans.
1.Turn off the heat. Find and discard all 3 bay leaves.2.Lightly grease two 9x5-inch loaf pans or line them with plastic wrap for easy removal.3.Divide the hot goetta mixture evenly between the two pans, pressing down firmly to eliminate air pockets.4.Smooth the tops with a spatula. - rest · ~480 min
Chill until completely set.
1.Let the pans cool to room temperature on the counter for about 30 minutes.2.Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight. The loaves must be fully chilled and firm to slice cleanly.TIPGoetta improves in flavor overnight. Don't skip the long chill — it's what makes it sliceable. - prep · ~5 min
Unmold and slice the goetta.
1.Run a knife around the edges of the loaf pan. Turn the pan upside-down onto a cutting board and give it a firm shake to release the loaf.2.Using a sharp knife, cut the loaf into slices about ½-inch thick. One loaf yields roughly 8 slices. - fry · ~10 min
Pan-fry until golden and crisp.
1.Heat 1 tablespoon of oil in a large skillet or griddle over medium heat.2.Place the goetta slices in the hot skillet without overcrowding. Cook for 4-5 minutes per side until a deep, dark-golden crust forms.3.Repeat with the remaining slices, adding the second tablespoon of oil as needed.TIPDon't flip too early — a proper crust releases naturally from the pan. If it sticks, give it another minute. - serve
Serve hot.
Plate the crispy goetta slices immediately. Serve with fried eggs, rye toast, and a drizzle of maple syrup or apple butter for an authentic Cincinnati breakfast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot, like a Dutch oven, to prevent the thick oat mixture from scorching during the long simmer.
- 2Stir the goetta mixture frequently in the final hour of simmering, scraping the bottom to avoid burning.
- 3For clean, neat slices, chill the goetta loaves for a full 8 hours or overnight until completely firm.
- 4Slice the cold loaf with a sharp, thin-bladed knife; dipping the blade in hot water between cuts helps prevent sticking.
- 5Don't overcrowd the pan when frying — give each slice space so the crust develops evenly and crisply.
- 6Let the pan-fried goetta rest on a paper towel for 30 seconds to drain excess oil before serving.
Adapt it for your goals.
Spicy Goetta
Add 1-2 finely chopped jalapeños or 1 teaspoon of red pepper flakes with the onions for a kick of heat that complements the maple syrup.
Herbaceous GoettaHerbaceous Goetta
Swap the marjoram and thyme for 1 tablespoon each of fresh sage and rosemary to give the goetta a more aromatic, piney flavor profile.
Lower Fat GoettaLower-Fat Goetta
Use lean ground pork (90/10) or replace half the beef with ground turkey to reduce fat; the texture will be slightly drier but still sliceable.
Smoky GoettaSmoky Goetta
Substitute ½ pound of the ground pork with finely diced smoked ham or add 1 teaspoon of smoked paprika for a deeper, bacon-like savoriness.
Why this is on our healthy list.
Rich in Soluble Fiber
Steel-cut oats provide a hearty dose of soluble fiber, which can help support healthy cholesterol levels and promote steady digestion.
High-Quality Protein Source
The combination of ground pork and beef delivers a substantial amount of complete protein, essential for muscle repair and satiety.
Contains Iron and B Vitamins
Red meat in this dish is a natural source of heme iron and B12, important for energy metabolism and red blood cell production.
Low Added Sugar
This savory goetta recipe contains no added sugars, relying on savory herbs and spices for flavor — making it a balanced breakfast base.
Frequently asked questions
Yes. Wrap the fully chilled, unsliced loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and frying.
