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Making Incredible Bierocks and Potato Salad
We’ve been making Incredible Bierocks and Creamy Potato Salad recipes for years and years. Does that give you an idea of how awesome they are? Well, it sure should because they are! First, let me tell you about the Bierocks.
I’ve tasted bierocks made with a variety of meats and sausages. This recipe is made with a cross-rib roast and in a crock-pot. It is cooked low and slow overnight. The result is an incredibly tender and juicy meat filling. Mmmmm, so good.
Ingredients for these Incredible Bierocks
I feel what makes these Bierocks incredible is the flavorful cut of meat and simple ingredients. I’ve mentioned the cross-rib roast and the other ingredients are a yellow onion, carrots, salt, Worcestershire sauce, pepper, garlic powder, garlic salt, cabbage, and frozen bread dough. We used Bridgeford frozen white bread dough in a three-pack.
Let’s Get Started Making Incredible Bierocks
We start the meat the night before we plan to make our bierocks. Making this whole process so, so easy. You’ll awaken to the most delicious aromas. I’m getting ahead of myself, but seriously can you blame me?
We’ll be using a crockpot set to a low setting. Then season the meat with salt, pepper, garlic powder, garlic salt and place into the crock-pot. Next, slice then quarter your onion, grate the carrots and add them over the meat in your crockpot. Last but not least is the Worcestershire sauce. Close, seal the crockpot, and make sure its set to low. Remove your frozen bread dough package from the freezer and place it into the refrigerator. That’s it, now get a good night’s sleep, zzzzz.
In The Morning
By morning your bread dough will have defrosted and the meat will be cooked, tender and the aroma will have your mouth watering, lol. But, seriously it will!
Adding the Cabbage
The final part of the filling is adding the cabbage. Rinse your head of cabbage, remove the core, slice it, then quarter chop and add it over the meat in your crock-pot. Seal and set your crock-pot to high. Let the cooking process begin. Now go about having your morning cup of coffee or tea then recheck for doneness in an hour or two. The amount of time will vary from one crock-pot to another.
Shredding the Incredible Bierock Filling
Your cabbage will be ready when it’s wilted and softened. The meat should be tender enough to shred with two forks. As you shred the meat you’ll find you’re also, mixing the cabbage into the filling. If not, go ahead and make sure the ingredients are thoroughly combined. Turn off your Crockpot, you’re ready to make your bierocks.
Preheat the oven to 375 Degrees
I preheat the oven to 375 degrees. While it’s heating I prepare my work area. For me that’s pretty simple. My work area starts with a large cutting board. To that, I add the defrosted bread dough, knife, rolling pin, flour, small glass or bowl of water, mixing bowl with a colander, and a parchment paper-lined cookie sheet. I set it up like an assembly line, of sorts.
You don’t want too much juice in your filling, as it may leak out during the baking process. I use a mixing bowl and small colander to help me drain off excessive amounts of juice. Place some of your meat in the colander to drain. Be sure to retain all those juices.
Begin by cutting one of the defrosted loaves of bread dough into 5 equal pieces. Return the remaining dough to the refrigerator to limit its rising. The dough should be cool, soft and pliable. Sprinkle flour over your chopping board and rolling pin. Place one piece of dough onto your work surface and begin rolling it out until it’s approximately 6 inches.
Adding the Incredible Bierock Filling
Add a generous spoonful of meat filling to the center of your rolled out dough. Next, dip your finger into the bowl of water and run it around the edge of your dough and begin sealing your dough over the filling. Pinching and working it together to form a bierock. Place it onto your parchment paper-lined baking sheet and continue the process until your baking sheet is filled. Be sure to allow space between each bierock.
Baking The Incredible Bierocks
We set our oven to preheat at the temperature recommended in the instructions for the bread dough, and that is 375 degrees. Set your oven to the recommended temperature of your preferred frozen bread dough.
Since your filling is thoroughly cooked you only need to bake your bread. In our case, that’s 15-30 minutes. Once the bread is cooked and a nice golden brown, remove from the oven and allow to cool.
Time to Enjoy Your Delicious Bierocks
We are never able to wait until dinner to eat and enjoy one of these bierocks. After a few bites, you can drizzle some of the juice back into your bierock, if needed. Most of the time, they are perfectly juicy, as is.
These bierocks are so delicious that you, your family and friends may eat them all. However, if you have any left they can easily be frozen. We will use large zip-lock storage bags for this purpose. Later, they can be defrosted and easily reheated in your microwave oven and enjoyed.
Final Thoughts on These
Explaining the process of making bierocks seems rather lengthy, in actuality it’s straightforward and simple. If you have any questions, let us know in the comments area below or refer to our video tutorial and you’ll see how simple it is to make these delicious bierocks.
We hope you’ll give this recipe a try. It’s so delicious and easy to make. Please, drop us a comment and let us know your thoughts.
- Crockpot, rolling pin, flour for work surface, cookie sheets and collander.
- 3-3.5 lb Cross Rib Roast
- 1 yellow onion sliced then quartered
- 1 head of cabage sliced then chopped
- 1/2 cup Worcestershire Sauce
- 2 carrots peeled and grated
- salt, pepper, garlic powder and garlic salt to taste.
- 1 pkg Bridgeford frozen white bread or brand of your choice. Bridgeford bread is a 3 pack.
- Salt, pepper, garlic powder, and garlic salt the Cross-Rib Roast to taste.
- Place Cross-Rib roast into the crockpot.
- Slice and quarter the yellow onion and add to the crockpot.
- Peel and grate the carrots then add to the crockpot.
- Pour 1/2 cup of Worcestershire sauce over all the ingredients in the crock pot and seal the crockpot.
- Turn crockpot to the low setting and allow it to cook overnight.
- Be sure to remove the frozen bread dough, (ours was bridgeford bread), from the freezer and place sealed package into your refrigerator to defrost overnight,
- The next morning, slice and chop the cabbage. Open your sealed crockpot and place cabbage on top of the cross rib roast, reseal crockpot and turn to high setting. Allow cabbage to steam, soften and cook for about 1 to 2 hours.
- After the cabbage is cooked, turn off the crockpot, open it and using two forks shreed the meat .
- Preheat oven to 375 degrees
- Create a work area to make the bierocks. I refer to mine as a assembly line. Which includes a large chopping board, knife to cut the bread dough into sections, rolling pin, mixing bowl and colander (to drain excessive juice from meat filling, and flour to keep the dough from sticking to your work surface, rolling pin and parchment paper lined cookie sheet. But, you arrange work area for what works best for you.
- Drain excess juice from meat filling. I use a mixing bowl and colander.
- Cut the defrosted bread dough into 5 pieces each loaf. I will remove one loaf at a time leaving the others in the refrigerator until I need them. Sprinkle work area, dough and rolling pin with flour
- Start rolling out one section of the bread dough, I roll out mine to about a six inch round.
- Place a spoonful of drained meat filling in the center of your rolled out section of the dough. Wet your finger and slightly dampen the edges of the rolled out dough. Begin sealing the dough over the filling. Pinching to seal the dough. Place formed bierock onto your parchment paper lined cookie sheet leaving space around each Bierock.
- Place your cookie sheet into your preheated oven and cook for 15-30 minutes. Time will vary from one oven to another. The filling is cooked so you are only baking the bread. Once the bread is baked and golden brown, remove from oven to cool.
- Continue making and baking your bierocks.
Incredible Creamy Potato Salad
Incredible Creamy Potato Salad
This recipe is a favorite and has been for generations. We’ve enjoyed this Creamy Potato Salad for as long as I can remember. My Noni (grandmother) developed this recipe with ingredients her children would enjoy and most importantly eat. I can understand that! Our girl was always a bit selective with her food and our boy, well he was a great eater.
I find the simplest ingredients usually make the most tasty dishes and this is no exception. Ingredients include potatoes, hard-boiled eggs, sliced black olives, yellow onion, salt, pepper and mayonnaise. That’s it, no special ingredients in this creamy potato salad.
Let’s Make This Creamy Potato Salad
Fill a large pot with water and bring to a rolling boil. While your water heats, peel and cut your potatoes into quarters. Slice ½ of a yellow onion and cut each in half. Once your water begins to boil add a bit of salt to the water, then add in your potatoes and onion.
Continue boiling or cooking your potatoes until you can easily insert and remove your fork from the potatoes. Using a colander, drain water from the potatoes and allow to cool slightly.
Hard Boiled Eggs
In another saucepan hardboil 4 eggs. Once cooked, allow to cool, peel, chop into chunks then set aside.
Smash or Mash
To give your potato salad it’s creaminess you’ll need to allow the potatoes to cool slightly and then using a fork or potato masher break up the potatoes. You’ll find it won’t take long for them to have a creamy texture similar to mashed potatoes.
Puree The Onion
Normally, the onion you sliced and quartered will have soften during the cooking process and will ‘easily’ break up when mashing the potatoes. If they are not soft, you’ll need to use your blender and puree them. You’ll be able to determine if they have soften enough to mash just after draining the water from the potatoes.
Adding In The Other Ingredients
It’s time to add the sliced and diced hard-boiled eggs, sliced black olives, salt, pepper and mayonnaise. Fold all ingredients together until well combined. But, no need to overwork this step.
I Have To Say
This is when I love, love, love to have a serving of Creamy Potato Salad. I love nothing more than this warm potato salad. Well, maybe you have to grow up enjoying it this way. But, I’m not the only one who enjoys it this way, there are others in our family who also, like it served warm.
This is when you transfer your creamy potato salad to it’s serving bowl and chill.
Final Thoughts on The Incredible Potato Salad
Please give this recipe a try. It has simple ingredients and all the flavors blended together beautifully. The flavor doesn’t overpower or fight those of the bierocks and is a perfect side dish for the bierocks and many, many other main dishes. This Creamy Potato Salad works perfectly with our Bierocks!!
We hope you enjoy and give this recipe a try. Please, drop your comments below! We’d love to know your thoughts on this Incredible Bierock and Creamy Potato Salad recipes.
Incredible Creamy Potato Salad Recipe
Creamy Potato Salad
- 1/2 medium Yellow Onion sliced and quartered
- 6-8 medium Potatoes Peeled, cut into 4 pieces
- 1 tsp Salt
- 1/8 tsp Pepper
- 1/2 cup Mayonnaise
- 4 Hardboiled Eggs chopped
- 1 can sliced black olives small can, drained
- Peel and quarter potatoes.
- Slice 1/2 onion and cut each slice into quarters.
- Place the onions and potatoes into boiling water. Cook for 20-30 minutes until cooked. Then drain. Tip: Potatoes are done when you can easily insert a fork into them.
- Puree onions.
- Transfer potatoes & onions to a large mixing bowl. Using a fork or potato masher to break up and mash the potatoes.
- Slice and dice hard boiled eggs and add to potatoes
- Add drained black olives.
- Season with salt and pepper.
- Add mayonnaise and fold all ingredients together until combined.
- Garnish with smoked paprick, chopped green onions or parsley.
- Serve and enjoy!
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