Incredible Bierocks
These are insanly delicious.
Equipment
- Crockpot, rolling pin, flour for work surface, cookie sheets and collander.
Ingredients
- 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.
Instructions
- 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.