Mince Meat

This traditional mince meat is a rich, complex preserve made from a slow-simmered blend of beef suet, chopped apples, dried fruits, and warm spices like allspice, nutmeg, and cloves. The addition of citrus rind and juice provides a bright contrast to the deep, savory-sweet flavors of the meat and raisins. Often confused with modern sweet pastries, authentic mince meat is a savory-sweet filling with roots in medieval cuisine. It has a thick, jam-like consistency and an intense aroma of warm spices. This versatile mixture is excellent for filling pies, tarts, or eating straight from the jar. It improves with age, making it a wonderful gift or holiday staple that can be stored in the cellar for months.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 2825.8

Dietary: Gluten-free

Description

This traditional mince meat is a rich, complex preserve made from a slow-simmered blend of beef suet, chopped apples, dried fruits, and warm spices like allspice, nutmeg, and cloves. The addition of citrus rind and juice provides a bright contrast to the deep, savory-sweet flavors of the meat and raisins. Often confused with modern sweet pastries, authentic mince meat is a savory-sweet filling with roots in medieval cuisine. It has a thick, jam-like consistency and an intense aroma of warm spices. This versatile mixture is excellent for filling pies, tarts, or eating straight from the jar. It improves with age, making it a wonderful gift or holiday staple that can be stored in the cellar for months.

Ingredients

4 lbs Sugar
1 tablespoons Allspice
4 Calf Tongue, Boiled 2 Nutmeg, Grated
2 1/2 lbs Suet
1/2 lbs Almond, Finely Chopped
2 lbs Raisins
1 tablespoons Salt
2 lbs Currants 4 Oranges, Rind & Juice Of
1/2 lbs Citron, Finely Chopped 4 Lemons, Rind & Juice Of
6 lbs Apple, Chopped 1 qt Brandy
1 tablespoons Cloves 2 qt Whiskey
1 tablespoons Cinnamon

Directions

1
Finely chop the boiled calf tongue and beef suet, ensuring the suet is cut into very small pieces for even melting.
2
Peel the oranges and lemons, finely chopping the rinds and setting the juice aside for later use.
3
Core and finely chop the apples, tossing them immediately with the citrus juice to prevent browning.
4
In a large, heavy-bottomed pot, combine the chopped suet, tongue, apples, raisins, currants, citron, and almonds.
5
Add the sugar, salt, grated nutmeg, allspice, cloves, and cinnamon to the pot.
6
Pour in the orange and lemon juices, then add the brandy and whiskey.
7
Stir well to combine all ingredients, then cover the pot and simmer over low heat for 1.5 to 2 hours, stirring occasionally, until the mixture is thick and the suet has melted.
8
Remove from heat and stir in the candied orange and lemon rinds if not using fresh zest.
9
Ladle the hot mince meat into sterilized jars, leaving a small headspace at the top.
10
Seal the jars tightly and store in a cool, dark place for at least a month to allow flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2825.8kcal

% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 41.2mg2%
Total Carbohydrate 738.5g247%
Dietary Fiber 28.1g113%
Sugars 695.3g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mince meat, beef suet, spiced fruit, traditional, preserve, pie filling, apples, raisins, currants, citrus, allspice, nutmeg, cinnamon, cloves, brandy, whiskey, holiday, christmas, british, preserving

Read it online: https://www.chefs-mate.com/recipe/mince-meat/