Rick's mincemeat (from american charcuterie, v wise)

Yield: 20 Servings

Measure Ingredient
5 pounds Beef shank with marrow
1 Beef heart, about 2 1/2 lb
1½ pounds Suet, chopped
1 pounds Dried currants
1 pounds Golden raisins
½ pounds Citron, chopped
2 pounds Candied citrus peel
2 cups Dark molasses
1 pounds Brown sugar
1 quart Sparkling cider, pref. Frnch
3 pounds Tart apples, cored, diced
2 Quinces, cored, diced
1 tablespoon Ground mace
2 tablespoons Ground cinnamon
2 tablespoons Ground nutmeg
2 tablespoons Ground allspice
2 tablespoons White pepper
1 Fifth bottle brandy

Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into ¼ inch dice.

Place beef shanks on a baking sheet and roast in a 350 degree oven 30 minutes. When done, remove and cool enough to handle. Cut meat into ¼ inch dice, remove marrow, and place both in a large pot. . Add heart, suet, currants, raisins, citron, candied citrus peel, molasses, brown sugar, and cider to the pot. Set over medium low heat and bring to a boil, stirring frequently. Cook while preparing apples and quinces. . Add apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hours, stirring frequently. Remove from heat, cool, and pack into storage containers. . Refrigerate up to one year -- mincemeat improves with age. Two cups will fill a nine-inch piecrust.

Posted to CHILE-HEADS DIGEST V4 #154 by Peter Morwood & Diane Duane <owlsprng@...> on Oct 09, 1997

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