Thursday, January 26, 2012

Beerocks....delicousness baked to perfection!

One of my true achievements in baking are my Beerocks.  As a kid, I remember going to a little Beerock shop and my aunt and I would always buy a whole dozen because if we didn't, we always regretted it.  Steamy hot, and buttery good, they're a balanced meal of meat and vegetable and bread.
But what IS a Beerock, you might ask?  It's origins are German, and Russian. Originally it's spelled Bierock, but while the years have passed and spelling becomes more relaxed, we have Beerocks.  Little buns made from yeast bread, rolled out and filled with a cooked mixture of ground beef, cabbage, onion and garlic, and oh yeah, LOTS of butter.  And as you all know, butter makes everything better.
My recipe is fairly simple with only a handful of ingredients, but there's a bit of work involved to achieve the best results.

My Beerocks:
Makes up to 24, but you can make them smaller if you'd like

Set oven to 375

Equipment Corner:
You'll need a stock pot with a lid
2 cookie sheets
parchment paper (or PAM baking spray)
Food Processor

1 head of regular cabbage
1 large yellow onion
4 cloves of garlic (or however much you like)
2.5 lbs. ground beef (around 15% fat)
One package of frozen bread rolls, or loaves
(or homemade yeast bread, if you're feeling fancy)
2 sticks of unsalted butter
Salt and Pepper, to taste

First off, if you're using frozen bread dough, put it out the night before, according to the instructions on the packaging.
Cut Cabbage into small wedges for the food processor, or chop very small if not using processor.
put the cabbage in a bowl, and then puree the garlic and onion to a paste-like consistency in the processor.  add that to the bowl with the cabbage.
In stockpot, toss in ground beef and season with salt and pepper.  Cook until just browned and then add the vegetables, a little more seasoning and a tablespoon of butter.
 brown your meat and then add the vegetables and put the lid on and let it cook for about 10 minutes.
Let this mixture cool before you fill your dough.
Roll out your dough into a circle of about 6 inches across, and place 1/2 a cup of meat filling in the middle.
Brush the edges with water and seal.  place on a parchment lined baking sheet sprayed with non-stick spray and brush with melted butter.  you can let them sit for 10 minutes if you like to let the Beerocks rise slightly. 
Place in the oven in batches and bake 30 minutes or until golden brown.  When done, brush with more butter, and eat your Beerock hot out of the oven!  Enjoy!

No comments:

Post a Comment