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Ingredientes
- 5 lb Beef shank with marrow
- 1 x Beef heart, about 2 1/2 lb
- 1 1/2 lb Suet, minced
- 1 lb Dry currants
- 1 lb Golden brown raisins
- 1/2 lb Citron, minced
- 2 lb Candied citrus peel
- 2 c. Dark molasses
- 1 lb Brown sugar
- 1 quart Sparkling cider, pref. Frnch
- 3 lb Tart apples, cored, diced
- 2 x Quinces, cored, diced
- 1 Tbsp. Grnd mace
- 2 Tbsp. Grnd cinnamon
- 2 Tbsp. Grnd nutmeg
- 2 Tbsp. Grnd allspice
- 2 Tbsp. White pepper
- 1 x Fifth bottle brandy
Direcciones
- Clean heart (or possibly ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into 1/4 inch dice.
- Place beef shanks on a baking sheet and roast in a 350 degree oven 30 min. When done, remove and cold sufficient to handle. Cut meat into 1/4 inch dice, remove marrow, and place both in a large pot. . Add in 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 in apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hrs, stirring frequently. Remove from heat, cold, and pack into storage containers. . Chill up to one year - mincemeat improves with age. Two c. will fill a nine-inch piecrust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 12 servings | |
| Calories 1128 | |
| Calories from Fat 492 | 44% |
| Total Fat 54.65g | 68% |
| Saturated Fat 30.17g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 50mg | 2% |
| Potassium 1761mg | 50% |
| Total Carbs 166.17g | 44% |
| Dietary Fiber 8.7g | 29% |
| Sugars 134.82g | 90% |
| Protein 4.54g | 7% |
