This recipe is the one that Oma Glaser has used for many years. She learned it from her Mom and Aunt and is what she described to me when I asked her for the recipe. From the following description I created this recipe. "Use a really big soup pot 4 gallon. I use soup bones which I place 5# pork butt with bone and 2-2½# beef what ever is cheap. Used to use chuck with bones but now use boneless and add the bones. Then add 2-3 carrots in chunks, 2-3 celery in chunks, 2 chopped large onions, garlic as desired, a whole bunch of flat leaf parsley and 2 or more bay leaves. Fill the pan with water to cover meat and add a large handful of salt. Bring to boil; then reduce to simmer til meat is falling off bone. Cool. Then remove meat, bones and bay leaf. Purée vegetables, remove fat and bones from meat pull apart in small pieces and return to pot and purée. Add 9-10C pin oatmeal to pot. Bring to boil then simmer until thick Add salt and pepper to taste. Allow to cool and place in 10x12 pans cool completely then cut into logs and wrap in plastic wrap and freeze. It’s really a simple process just time consuming. Good luck"

NutritionSortLoading...
Loading...

Ingredients

5 lbs pork butt with bone

2 - 2 ½ lbs beef (whatever is cheap)

2-3 carrots in chunks

2-3 celery stalks in chunks

2 large onions, chopped

Garlic as desired

A whole bunch of flat leaf parsley

2 or more bay leaves

Water to cover meat

Salt

9-10 cups steel-cut oats (pinhead oats)

Salt and pepper to taste

Select allAdd

1. Use a really big soup pot (4 gallon).

2. Place pork butt and beef in the pot.

3. Add carrots, celery, onions, garlic, parsley, and bay leaves.

4. Fill the pan with water to cover meat and add a good amount of salt (small handful).

5. Bring to boil; then reduce to simmer until meat is falling off bone.

6. Cool the mixture.

7. Remove meat, bones, and bay leaf.

8. Purée vegetables, remove fat and bones from meat, and pull apart meat into small pieces.

9. Return meat to pot and purée.

10. Add oatmeal to pot.

11. Bring to boil then simmer until thick.

12. Add salt and pepper to taste.

13. Allow to cool and place in 10x12 pans.

14. Cool completely, then cut into logs, wrap in plastic wrap, and freeze.