| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Desserts, Meats, Relishes | 20 | Servings |
INGREDIENTS
| 5 | lb | Beef shank with marrow |
| 1 | Beef heart, about 2 1/2 lb | |
| 1 1/2 | lb | Suet, chopped |
| 1 | lb | Dried currants |
| 1 | lb | Golden raisins |
| 1/2 | lb | Citron, chopped |
| 2 | lb | Candied citrus peel |
| 2 | c | Dark molasses |
| 1 | lb | Brown sugar |
| 1 | qt | Sparkling cider, pref. Frnch |
| 3 | lb | Tart apples, cored diced |
| 2 | Quinces, cored diced | |
| 1 | T | Ground mace |
| 2 | T | Ground cinnamon |
| 2 | T | Ground nutmeg |
| 2 | T | Ground allspice |
| 2 | T | White pepper |
| 1 | Fifth bottle brandy |
INSTRUCTIONS
Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into 1/4 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 1/4 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@iol.ie> on Oct 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 634
Calories From Fat: 294
Total Fat: 32.7g
Cholesterol: 23.1mg
Sodium: 27.7mg
Potassium: 1014.4mg
Carbohydrates: 88.6g
Fiber: 3.6g
Sugar: 69.6g
Protein: 2.7g