James Beards Traditional Mincemeat Recipes

JAMES BEARD'S MINCEMEAT

Steps:

• "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.".
• Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder.
• Let the tongue cool, remove the skin, and chop or grind coarsely.
• Chop the beef suet very finely and combine it in a crock with the meats.
• Add raisins, sultanas, currants, citron, peels and mix well.
• Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock.
• Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture.
• Cover tightly and let rest for 2 weeks.
• Uncover and taste and add more spirits if necessary. Let rest for another 2 weeks before using.
• At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly.
• The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator.
• When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat. Bake at 450°F for 10 minutes; reduce heat to 350°F and continue baking until crust is well browned.

BEST TRADITIONAL MINCEMEAT

Steps:

• Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
• Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
• Makes about 1 quart. Feel free to double, triple, etc, as needed.
• Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
• Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

JAMES BEARD'S TRADITIONAL MINCEMEAT

Steps:

• Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueurs or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better. " Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder. Let the tongue cool, remove the skin, and chop or grind coarsely. Chop the beef suet very finely and combine it in a crock with the meats. Add raisins, sultanas, currants, citron, peels and mix well. Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock. Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture. Cover tightly and let rest for 2 weeks. Uncover and taste, and add more spirits if necessary. Let rest for another 2 weeks before using. At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. When using for pies, add 1 to 1½ cups chopped fresh tart apple to each 1½ to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to 350℉ (180℃). and continue baking until crust is well browned.