Minced Meat anyone?

[Zonie]

Over a year ago (like Nov 03), I posted a brief discription of Minced Meat.
A member asked for a recipe so I added this one:

OK, I give but the recipe looks like more work than it's worth as you can buy the modern type pie stuff at the store*. Also this stuff takes 3 weeks so it's too late for Thanksgiving this year.
I got this in "WOMANS DAY ENCYCLOPEDIA OF COOKING" Fawcett-Haynes Printing Corp
Copyright 1966:
"From an 18th Century recipe"
1 pound lean beef (top round or chuck), ground
Water
5 cups firmly packed shredded peeled apples (cooking apples)
3/4 cup each of dried candied lemon peel, orange peel, and citron
1 pound raisins,
1 pound dried currents
1 large orange, juice and grate rind
1 lemon, juice and grate rind
1/2 pound finely ground beef suet, all skin removed
1 1/2 pound (3 3/8 cups) dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons each of ground allspice, cinnamon, cloves, coriander, mace and nutmeg
1 cup brandy (or bourbon)
1 cup rum or sherry

Simmer beef in 2 cups of water, covered for about 10 minutes
Put beef and broth in a large kettle and add all ingredients except liquors. Let come to a hard boil; then turn heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture. Let cool and add the spirits. Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using. (maybe you could use if for Christmas). Frozen it will keep up to 6 months. Makes 4 quarts.

For pie: fill pastry-lined pie pan (you can buy frozen pie dough at the store) with mincemeat. Adjust top crust or lattice top and bake in a preheated hot oven (425 F) for about 30 minutes.

*To dress up store bought mincemeat:
To 2 cups store bought mincemeat add 1/2 cup shredded, peeled cooking apples: about 1 teaspoon total of mixed spices including ground cinnamon, nutmet and coriander; 2 tablespoons each of diced candied citron, orange peel and lemon peel; 2 teaspoons fresh orange juice and 1 teaspoon fresh lemon juice; 2 tablespoons whisky or brandy; 1 to 2 tablespoons rum or sherry. Mix well, cover and let set for at least 24 hours before using.

He never told us how it came out.:: :results:

 

Zonie

I happen to love this kind of pie and the full recipe sounds very good and easy plus the kicked up canned stuff sounds extremely easy and tasty.

Thanks for posting it. :thumbsup:

 

[Kenney Moore]

Howdy,
Your recipe sonds great. My wife and I want to try it out.
Thanks!! :thumbsup:

 

[Zonie]

They say the cook should taste his food before serving it, if only to prove to the guests that it isn't poisoned, so today I decided to try the "dressed up" store bought Mincemeat recipe.

I bought the little brick of stuff and cooked it per the instructions on the box.
After it cooled, I added the things the recipe recommends, mixed it up and placed it in a glass jar.
It will sit in the back of the refrigerator for a few days.

My first thoughts after tasting it today is, because of the Granny Smith cooking apple I used (read TART) and the lemon juice which is added, this is going to be much tarter than what most people think of when they think "Mincemeat" like that which is most often served now.
I can "just" make out the taste of the Bourbon and you might want to up the amount to 2 or 3 tablespoons. I wouldn't recommend overdoing it though.
(My Mother-in-law ruined more good meals with her tendency to read "...3 teaspoons of Brandy" and put in 10 tablespoons "to make it better".)

IMO, the above recipe (at the bottom of my first post) is a great improvement and I can hardly wait until it has "rested" a few days!! :thumbsup: :thumbsup:

 

Zonie

Can you let us know your results. My wife is not a minced meat fan and I would like to have her try a good version of it. What I always get in restaurants is good for me but not her. Thanks

 

[Stumpkiller]

I bought the little brick of stuff and cooked it per the instructions on the box.

I used to carry a box of that in my day-pack as an emergency ration or part of a planned lunch on a hike. It tastes a bit zesty, but you can eat it as is and it is better than the pemmican I tried to make. Make sure first that you have plenty of drinking water available. ::

A 1/2" thick chunk of it sliced off the loaf and added to a handful of rice in a corn-boiler (keep an eye on the water, it sucks it up, and give the rice a three minute head start) makes a balanced meal. Add some jerky or a fresh spit-roasted squirrel and you're eating like a king.

Oh, that brings back tasty memories. I'm adding it to the grocery list as soon as I get home.

 

[vradin]

A 1/2" thick chunk of it sliced off the loaf and added to a handful of rice in a corn-boiler (keep an eye on the water, it sucks it up, and give the rice a three minute head start) makes a balanced meal. Add some jerky or a fresh spit-roasted squirrel and you're eating like a king.

One of my favorite recipes for backpacking is rice, jerky, dehydrated veggies. Add about 3/4 cup extra water, toss in the jerky, bring to boil toss in rice and veggies. Move to a cooler part of the fire to slow simmer covered until the rice is done. Introduced this one to my Scouts a while back and they came up with the idea of getting the new "flavored" jerky like teriyaki, cajun, or peppercorn for added taste, and adding some dried onion flakes and lemon pepper. :thumbsup:

Yup- gotta add to the grocery list for tomorrow.

vic

 

[Zonie]

The modified mincemeat rested a few days in the frig and yesterday I turned it into a pie.

Several folks here wanted an opnion about it, so here's mine.

My guess was right. Because of the sour Granny Smith apples, the end product isn't as sweet as unmodified store bought Mincemeat.

I had used the full teaspoon of additional spices and think if I had to do it over again, I would reduce that to about 1/2 teaspoon.

Because the recipe said to add 2 tablespoons Each of Candyed Lemon Peel and Orange Peel I added 4 tablespoons of Candyed Lemon Peel. (I couldn't find the Orange Peel).
IMO, I should have just used 2 tablespoons of the Lemon peel and forgotten the fact that the 2 tablespoons of orange peel wern't there.
I think I ended up with too much lemon.

While on the lemon subject, if you are someone who dislikes Fruit Cake because of those little yellow, green and orange things, you will want to leave the lemon and the orange peel out. They are the things in the Fruit Cake you don't like.

I ended up adding 3 teaspoons of Bourbon, but because of the amount of added spices, one can just barely taste it.

All in all, it's quite good. Better, I think, than the unmodified Mince Meat that comes from the little brick I got at the store.

HAPPY HOLIDAYS TO YOU ALL!!!

 

Thanks Zonie

Appreciate the follow-up.

Happy New year to you.