Serves a Crowd

Bierocks with Wagyu Beef and Cabbage

by:
March 19, 2021
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Bierocks with Wagyu Beef and Cabbage
Photo by Double8Cattle
  • Prep time 2 hours
  • Cook time 45 minutes
  • makes 16
Author Notes

Traditionally a German dish, bierocks are rolls stuffed with ground meat, onions, and cabbage. Our delicious rolls include flavorful Wagyu ground beef, sweet onions, shredded cabbage, and sharp cheddar cheese! These stuffed rolls are perfect for lunch, dinner, or a grab-and-go snack! Try this recipe today! —Double8Cattle

What You'll Need
Ingredients
  • 1 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 tablespoons Grapeseed Oil
  • 1 Large Sweet Onion (julienned)
  • 5 Garlic Cloves (minced)
  • 4 cups Green Cabbage (shredded)
  • 2 teaspoons Kosher Salt
  • 8 ounces Sharp Cheddar Cheese (shredded)
  • 2 cups Milk (80°)
  • 1 Egg
  • 1 tablespoon Sugar
  • 2 1/2 teaspoons Instant Yeast
  • 6 3/4 cups Bread Flour
  • 1 tablespoon Salt
  • 2/3 cup Soft Butter
  • 1 Egg (beaten)
  • 1 teaspoon Water
Directions
  1. Tools - Stand Mixer, Large Skillet, Large Bowl, Baking Sheet with Parchment Paper, Pastry Brush
  2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE DOUGH Place the warmed milk (80°F), egg, and sugar in the stand mixer bowl. In a separate bowl, mix together the instant yeast and bread flower. Then, add it to the bowl containing the milk. Add the salt and soft butter to the stand mixer bowl as well. Knead the mixture for 8-10 minutes on first speed until smooth dough forms. Cover the bowl of dough, and let it sit on the kitchen counter (at 75°F) to ferment for 45 minutes.
  4. PREPARING THE FILLING Heat a large skillet over medium-high heat. Add in the grapeseed oil and butter. Allow the butter to melt. Once the butter is melted, add in the julienned sweet onion, and allow the onions to caramelize. Once the onions caramelize, add in the minced garlic. Cook for 3 minutes. Push the onions off to one side of the pan, and add in the Fullblood Wagyu ground beef to the other side. Allow the beef to brown while breaking up the meat with your spoon. Add in the shredded green cabbage and kosher salt. Once the cabbage is wilted down, turn off the heat. Place the contents of the pan in a large bowl, and fold in the shredded cheddar cheese. This is your filling. Place the bowl with the filling in the refrigerator, and let it cool for 30 minutes.
  5. PREPARING THE BIEROCKS Divide the dough into 4 ounce portions. Roll each piece of dough into a 1/4-inch-thick circle. Place a 1/2 cup of the filling in the center of each dough circle. Bring the corners of the dough to the center, and pinch to seal like a purse. Place the filled bierocks seam-side-down on a baking sheet line with parchment paper. Using a pastry brush, brush the egg wash (1 egg beaten with 1 teaspoon of water) on the top of each bierock. Then, sprinkle a pinch of kosher salt on each bierock. Let the bierocks proof for 25 minutes. Preheat the oven to 375°F, and cook the bierocks for 20-25 minutes until golden brown.
  6. FINAL STEPS Put the bierocks on a large platter, and serve warm. Enjoy!
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