Esta es una exhibición prevé de cómo se va ver la receta de 'Rick's Mincemeat (From American Charcuterie, V Wise)' imprimido.

Receta Rick's Mincemeat (From American Charcuterie, V Wise)
by Global Cookbook

Rick's Mincemeat (From American Charcuterie, V Wise)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

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

  1. 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.
  2. 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.