Over A Cup: Beef Mincemeat
• 2-1/2 pounds lean beef, cooked and ground (can use an inexpensive shoulder cut of meat)
• 1 cup ground suet
• 2 cups beef broth
• 3 pounds raisins, 2 pounds currants
• 3 whole lemons, ground
• 2 whole oranges, ground
• 1 quart sour cherries, chopped and add juice
• 1 cup chopped nuts
• 1 quart apple cider or juice
• 1 cup brown sugar
• 2 cups white sugar
• 1 cup prune juice or any sweet juice from canned fruit
• 1 cup honey or molasses or equal parts of each
• 2 tablespoons salt
• 1 teaspoon pepper, freshly ground
• 2 teaspoons nutmeg
• 3 teaspoons cinnamon
• 2 teaspoons cloves
• 2 teaspoons allspice
• 2 teaspoons mace
• 4 pounds chopped apples
Mix thoroughly. Bring mixture to a slow boil and allow to cool slowly. Store in a large crock for several days, in a cool place. Then put in jars for the refrigerator or freezer. Makes 2 gallons. Mincemeat should age for at least a month in the refrigerator for best results. Mix 2 cups of mincemeat with 1 cup of fresh, chopped apples to make a generous 9-inch pie.
(Mrs. Dick Goff, Mile-Hi Cowbelles, “Cattlemen’s Favorite Beef Recipes”, 1957)
Awhile back some readers and I were talking about mincemeat.
These days, people mostly use canned mincemeat to make their pies, but when I was growing up, women made their mincemeat “from scratch.” I never paid much attention as to the ingredients because I have never liked mincemeat.
So this week as I was looking through “Cattlemen’s Favorite Beef Recipes,” a brochure printed by the Colorado Cowbelles in 1957, I found this week’s recipe. I had no idea there were so many ingredients in mincemeat!
Please keep in mind, should you ever decide to use the recipe, that food safety guidelines have changed since 1957. I’m not sure what the safety guidelines would be for preparing food in crocks. Check it out.
To make “Beef Mincemeat”, you need these ingredients: 2-1/2 pounds lean beef (cooked and ground), 1 cup ground suet, 2 cups beef broth, 3 pounds raisins, 2 pounds currants, 3 whole lemons (ground), 2 whole oranges (ground), 1 quart sour cherries (chopped and add juice), 1 cup chopped nuts, 1 quart apple cider or juice, 1 cup brown sugar, 2 cups white sugar, 1 cup prune juice or any sweet juice from canned fruit, 1 cup honey or molasses or equal parts of both, 2 tablespoons salt, 1 teaspoon pepper (freshly ground), 2 teaspoons nutmeg, 3 teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons allspice, 2 teaspoons mace, and 4 pounds chopped apples. (An inexpensive shoulder cut can be used for the beef.)
Mix thoroughly. Bring mixture to a slow boil and allow to cool slowly.
Store in a large crock for several days, in a cool place. Then put the mixture in jars for the refrigerator or freezer.
Makes about 2 gallons. Mincemeat should age at least a month in the refrigerator for best flavor.
Mix 2 cups of mincemeat with 1 cup of fresh, chopped apples to make a generous 9 –inch pie.
The recipe was contributed by the Mile-Hi Cowbelles. The brochure of recipes was published in 1957.
If you have recipes that you’d like to share, please call me at 824-8809 or write to me at Box 415, Craig 81626.
Have a wonderful New Year!
Copyright Diane Prather, 2013