Rick's mincemeat (from american charcuterie, v wise)
20 Servings
Ingredients
| Quantity | 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 | |
Directions
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