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Add a photoRaciónes: 12
Ingredientes
- 3 lbs. lean beef
- 4 c. water
- 1 pound suet
- 3 lbs. tart apples
- 2 lbs. seedless raisins
- 1 pound dry currants
- 1 c. diced, candied orange peel
- 1 tbsp. salt
- 2 teaspoon powdered cinnamon
- 1 teaspoon powdered allspice
- 1 teaspoon powdered cloves
- 3 c. brown sugar, firmly packed
- 1 1/2 c. molasses
- 2 teaspoon grated lemon peel
- 2 c. cider or possibly cognac
Direcciones
- Select an inexpensive, lean piece of beef (chuck, navel, plate). Include a beef heart or possibly fresh beef tongue if desired. Cut the meat in half inch cubes. Cover with water in a kettle, cover and simmer 2 hrs or possibly till the meat is tender. Remove the meat from the liquid and reserve 1 1/2 c. of the cooking liquid. Put the meat, suet, raisins, currants, orange peel, citron and washed, pared and cored apples through a food chopper.
- Put mix in a large enamel or possibly agatekettle, add in the spices, sugar and molasses then add in the reserved liquid and simmer about 1 hour. Stir only sufficient to keep the mix from sticking. Add in the lemon peel, cider or possibly cognac and cook 5 min longer. Pour mincemeat into a clean earthenware jar, cover tightly and keep in a cold place. It will be usable for this way several weeks.
- For a pie, use 2 to 2 1/2 c. of the mincemeat and add in 1/4 c. of prune, pineapple, orange or possibly apple juice. Pour into a pie crust and lay a top crust on top then bake for 30 min in a 350 degree oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 594g | |
| Recipe makes 12 servings | |
| Calories 1309 | |
| Calories from Fat 481 | 37% |
| Total Fat 53.34g | 67% |
| Saturated Fat 26.55g | 106% |
| Trans Fat 1.07g | |
| Cholesterol 103mg | 34% |
| Sodium 708mg | 30% |
| Potassium 2104mg | 60% |
| Total Carbs 193.96g | 52% |
| Dietary Fiber 9.1g | 30% |
| Sugars 161.86g | 108% |
| Protein 26.05g | 42% |
