Recipe - Ricks Mincemeat (From American Charcuterie V Wise)

5 pound Beef shank with marrow
1 Beef heart, about 2 One half lb
1 One half pound Suet, chopped
1 pound Dried currants
1 pound Golden raisins
One half pound Citron, chopped
2 pound Candied citrus peel
2 cup Dark molasses
1 pound Brown sugar
1 qt Sparkling cider, pref. Frnch
3 pound Tart apples, cored, minced
2 Quinces, cored, minced
1 tablespoon Ground mace
2 tablespoon Ground cinnamon
2 tablespoon Ground nutmeg
2 tablespoon Ground allspice
2 tablespoon White pepper
1 Fifth bottle brandy

Clean heart (or ask the butcher to do it for you), removing any outer white
membrane and inner dark membrane. Cut into One fourth 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 nineinch piecrust.
Posted to CHILEHEADS DIGEST V4 #154 by Peter Morwood & Diane Duane
owlsprng@iol.ie on Oct 09, 1997