Old-Fashioned Crock Mincemeat
Grrrrrgh!
Course : Meat
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

2 1/2 pounds rump or bottom round steak
1 medium beef tongue -- (about 3 pounds)
1 pound beef kidney suet
4 cups seedless dark raisins
4 cups seedless golden raisins
2 cups currants
1 cup diced citron
2 large orange peels -- diced
1 large lemon peel -- diced
1 cup dried figs -- chopped
3 cups sugar
1 teaspoon ground cloves
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1 quart brandy
1 quart sherry
3 medium tart apples -- peeled cored and chopped
 

Preparation:

Simmer the beef and tongue in enough water to cover until tender, about 2 hours. Remove and allow to cool. Remove any fat from the beef. Skin and trim the tongue. Cut both into cubes and run , along with the suet, through the coarse plate of a meat grinder. Add the raisins, currants, citron, orange peel, lemon peel, figs, sugar, cloves, salt, cinnamon, allspice and nutmeg. Mix well. Then add enough brandy to make a nice gushy mixture. Cover and let stand at least 1 month in the refrigerator. Check after 1 week or so and if the mixture has absorbed most of the brandy add enough sherry to moisten again. Add brandy and sherry alternately, as needed, to keep the mixture moist. Add 1 cup of chopped tart apples to each 1 1/4 cups of drained mincemeat before using it for mincemeat pies. Makes 1 1/2 to 2 gallons.

 

Nutritional Information:

7457 Calories (kcal); 24g Total Fat; (4% calories from fat); 38g Protein; 1033g Carbohydrate; 98mg Cholesterol; 4469mg Sodium