traditional mincemeat

How To Make traditional mincemeat

• 1

  Modern: Original recipe said to boil the beef, I put mine in the crock pot and cook it on low for about 6 to 8 hours until I can pull it apart with a fork.
• 2

  Once the meat is cooked and cooled. In a very large bowl, combine all the ingredients and mix well and place in a large crock, cover and store in a cool dark place.
• 3

  The mincemeat improves with age and may need to be rejuvenated with another splash of brandy. It can be used within 3 weeks but it is much better if you allow it to age. You can also pack the mincemeat in large sterilized canning jars and seal with the lids. I do not do this. You can also store the mincemeat in the refrigerator if you do not want to do it the old way.
• 4

  I store my mincemeat in an old crock and place cheese cloth and a homespun towel over the top and it keeps for over a year. This past October I froze what was left from last year and started a new batch for next year.
• 5

  Hearth Method: Used precooked meat. If you do not have any then put your beef in a kettle with some water and cook until you can pull it a part with a fork. Follow the rest of the Modern Method.
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