|My husband stole the Bierox in this photo when I turned to answer the phone. LOL.|
Bierox (pronounced Beer ox and sometimes spelled Bierocks) are one of my family's very favorite meals. They love bierox so much that they will drive out of their way to come visit when they know I am making them. Not only that but I have to make lots of them because they are going to leave with several too. I have tried making lots and freezing them but they never seem to last long even in the freezer (although they do freeze great and can be reheated in the microwave or oven) I know you must be wondering what they are by now so here goes...they are kind of like a German version of the American hamburger. They came with the German migrants to my little hometown, Darrouzett, Texas and the surrounding area. Bierox are traditionally made in Darrouzett for their Deutsches (German) Festival each year. Everyone in town helps with this festival. Most of the women in town spend 3 days making 1000's of Bierox for the festival (that is how I learned how to make them) The bierox at the festival always sell out! They are delish!
Bread Dough (Can be any kind ...I shared my recipe for Cold Rise Bread Dough yesterday, it is what I use. )
1 lb Hamburger
1 Onion diced
1/2 to 1 Head Cabbage shredded (I like to save time here and use 1 Pkg Coleslaw Mix Instead it has a bit of carrot in it but it doesn't change the taste and it adds a bit of color)
Salt & Pepper
1/2 Stick Butter Melted.
In a skillet cook the hamburger, cabbage, and onion. Cook until hamburger is browned, and vegetables are cooked down. Drain Well. Season the meat mixture with the garlic, salt, and pepper. (this is important...make sure the meat mix is seasoned well and tastes good or your Bierox will be bland)
Some women like to use frozen bread dough from the store to save time, I use a cool rise bread dough recipe that I was given by one of the women in my hometown. Roll the bread dough out to 1/8 to 1/4 inch thick. Cut the dough into 4 inch squares (see photos below). Use a large slotted spoon to scoop the meat mix up. Squeeze the meat mix so that all remaining juice squeezes away. (you can also use one of those ice cream scoops that squeeze the scoop into a perfect shape too (like in ice cream shops). That is what we used when making them for the festival.) Pile a good bit of meat mixture into the center of each square. Fold up the corners and all sides of the square together and seal closed. Turn each little pillow over seam side down onto a greased baking sheet. Bake at 350° until the dough is lightly browned. Remove from oven and immediately brush each with melted butter. Bierox are traditionally served with mustard or mayonnaise but you can use whatever condiment you like best.
*Options: Many people like to jazz up their Bierox with cheese, jalapeno, etc. They taste good that way, but my family tends to prefer the traditional Bierox.
Roll the dough out to 1/8 - 1/4 inch thick and cut into 4 inch squares.
This is the seam side up...place this side down onto the baking sheet.
Don't miss a post! Sign up to receive Texasdaisey Creations in your email!
If you love Texasdaisey Creations and want more then you can sign up for the Texasdaisey Rain Newsletter and from time to time, receive bonus posts and information sent to newsletter subscribers only. Don't miss out! There are more subscriber benefits to be announced very soon!