This traditional mincemeat recipe captures the authentic, rich flavors of classic English baking. Combining boiled beef rump and tongue with beef suet, it creates a savory-sweet base that is elevated by seedless raisins, sultanas, currants, and diced citron. The mixture is spiced with cinnamon, nutmeg, mace, and cloves, then bound with strawberry and raspberry preserves. Unlike modern fruit-only versions, this meat-based mincemeat offers a deep, complex flavor profile that improves with age. It is ideal for filling mince pies, tarts, or as a stuffing for holiday roasts. The long resting period allows the spirits and spices to meld, resulting in a luxurious, tender texture that is perfect for special occasions and festive gatherings.
James Beard’s Mincemeat
Description
This traditional mincemeat recipe captures the authentic, rich flavors of classic English baking. Combining boiled beef rump and tongue with beef suet, it creates a savory-sweet base that is elevated by seedless raisins, sultanas, currants, and diced citron. The mixture is spiced with cinnamon, nutmeg, mace, and cloves, then bound with strawberry and raspberry preserves. Unlike modern fruit-only versions, this meat-based mincemeat offers a deep, complex flavor profile that improves with age. It is ideal for filling mince pies, tarts, or as a stuffing for holiday roasts. The long resting period allows the spirits and spices to meld, resulting in a luxurious, tender texture that is perfect for special occasions and festive gatherings.Ingredients
Directions
-
Boil the beef rump and beef tongue separately in salted water until tender.
-
Let the rump cool until it can be handled, remove excess fat, and chop coarsely or grind through a coarse blade.
-
Let the tongue cool, peel off the skin, and chop or grind coarsely.
-
Chop the beef suet very finely.
-
Combine the chopped meats and suet in a large crock or mixing bowl.
-
Add the raisins, sultanas, currants, diced citron, orange peel, and lemon peel, then mix well.
-
Add the sugar, strawberry preserves, raspberry preserves, and salt, mixing thoroughly.
-
Combine the cinnamon, nutmeg, mace, allspice, and ground cloves, then mix the spice blend into the fruit and meat mixture.
-
Mix all ingredients well by hand until evenly distributed.
-
Cover the mixture with Sherry, Cognac, apple brandy, or boiled cider to create a loose consistency.
-
Cover the crock tightly and let the mincemeat rest for 2 weeks.
-
Uncover, taste, and add more spirits if necessary.
-
Let the mincemeat rest for another 2 weeks before using.
-
Transfer to sterilized jars or smaller containers if desired, adding more liquor if needed, and seal tightly.
Nutrition Facts
- Amount Per Serving
- Calories 4523.3kcal
- % Daily Value *
- Total Fat 158.0g244%
- Saturated Fat 62.1g311%
- Cholesterol 797.5mg266%
- Sodium 1500.0mg63%
- Total Carbohydrate 512.3g171%
- Dietary Fiber 32.5g130%
- Sugars 467.4g
- Protein 283.6g568%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
