Real with

Because I have no mercy on my guests, people who come to our house’s party next weekend will be subjected to mince pies made with beef mincemeat. Reactions to my plans have ranged from: ‘Ooooh, interesting,’ to ‘But there will be real mince pies, won’t there?’ There will be real mince pies and there will be Real Mince Pies and everyone will be made to eat both, because parties are not about fun they are about being polite to your hostess, even when she is forcing sugary meat pies on you.

This recipe is based on one taken from Mrs Beeton’s original 1859–1861 Book of Household Management. It’s not quite the same, because her recipe would have made about 7kg of mincemeat. I have a shrewd idea we won’t get through that much sugary meat in the next month, whatever my party plans.

I was able to get fresh suet from the brilliant Nevin’s Irish and Caribbean Butchers in Peckham. They were so astonished at the request, that they gave it to me for free (‘I can’t charge you for that, love’). Apparently no one else has come in to buy suet, which is a shame because it’s a great fat for baking or wrapping round roasts to keep them moist.

It comes as a white sheet of fat that just needs finely chopping before you stir it in. If you can astonish your butcher into giving you a fresh sheet of fat, do it. It’ll be much better than the dusty flour-and-suet granules that sit in supermarket baking sections, whatever you’re using it for.

Real mincemeat with beef
Makes 2kg

550g steak mince
250g currants
250g raisins
300g caster sugar
Grated zest and juice of 1 lemon
50g candied peel, chopped
1 crisp apple, such as a Granny Smith, peeled, cored and coarsely grated
1/2 nutmeg, grated
200ml brandy
200g beef suet, finely chopped if bought fresh

1 Sterilise your jar(s).

2 Mix together all the ingredients in a large bowl. Spoon into a jar and store somewhere cold. It doesn’t have to be the fridge, an uncentrally heated room will do. Mine is sat in our radiator-free utility room. Store it for at least a week to mature. It will keep for up to a month.

Tagged with: BeefChristmasEnglishMincemeat
 

20 Responses to Real mincemeat with beef

  1. Lizzie says:

    Oh my god. Brilliant. But… oh my god. I’m going to have to eat one, aren’t I?

  2. Chris says:

    Not that I don’t trust your innate cooking skills for a second, but are you absolutely sure the meat is supposed to be served RAW?

    I only ask out of a gentle curiosity and lingering sense of self-preservation

  3. tehbus says:

    Mincemeat with real mince. What is this world coming too? Are you going to have sweet and savoury intermingled, in a culinary lucky dip?

  4. ginandcrumpets says:

    @Lizzie Yes.

    @Chris Alright Mr Facetious, I think we’ve all sat through the nightmare of steak tartare at some point in our lives. And I did try some of this mix raw to make sure the spicing, sweetness and booze all worked together. It was nice, although possibly it will be better cooked (fingers crossed).

    @tehbus I’m all about the sweet and savoury buffet. Pickled Onion Monster Munch with a Malteser jammed in the middle, cheese and jam on sticks, chocolate and sausage vol-au-vents – all destined to be classic party season nibbles.

    • Soraggers says:

      @ Chris – it’s not served raw, its served cooked! Unless your mince pies normally consist of raw pastry wrapped around your mincemeat..? 😉

      Yours,
      Fellow Beef Mincemeat-Eater

  5. […] This post was mentioned on Twitter by Alex English, ginandcrumpets. ginandcrumpets said: New Post: For the meat lovers: Real mincemeat made with beef and proper suet from Peckham Rye: http://bit.ly/8STsq7 […]

  6. Martin says:

    Wow, that sounds brilliant, as does the idea of a Monster Munch with a Malteser shoe-horned in. Nutritious and packed full of sweet, high-inducing, energy-giving sugar.

    I may take these to a Christmas party, introduce them as “oh, just some mince pies” and stand back, Mr-Burns-like, as the revellers tuck in…

  7. uberVU - social comments says:

    Social comments and analytics for this post…

    This post was mentioned on Twitter by ginandcrumpets: New Post: For the meat lovers: Real mincemeat made with beef and proper suet from Peckham Rye: http://bit.ly/8STsq7

  8. Helen says:

    Ha ha ha! Love it. I’m still not sure if I can make the party, it’s looking unlikely unfortunately 🙁 Will you save me a meaty sugar pie? (I am slightly scared by the way).

  9. Helen says:

    p.s – Nevin’s ROCKS! I got a hug last time I was in there.

    • ginandcrumpets says:

      Nevin’s is my new favourite shop – seen the huge gammons for making my Christmas ham. And there’s a sugary meat pie with your name on it, whether you can make it or not. 🙂

  10. Sue says:

    I am scared also 😉

    • ginandcrumpets says:

      Meat and fruit isn’t that scary. Consider roast pork and apple sauce. And meat and sugar isn’t that scary either. Behold the sweet and sour ribs. But perhaps combining all three and leaving it for a week on a shelf is a little scary. I’m sure it’ll be fine. If not, I’ll have ruined a lot of Christmases through early food poisoning.

  11. Bellerina says:

    Let me be first to say that real meat mincepies are scrumptious. The meat wasn’t hugely obvious, more adding a savoury, more substantial texture. An absolute triumph!

  12. […] This year, the Gin and Crumpet family will be delighting the Saint’s tastebuds with some Real mincemeat […]

  13. Nannie Lor says:

    yummy… thx for ur share i’d love to follow u.anyway happy new year ~~~~

  14. Shoshanna says:

    I have eaten mincemeat pie and a mincemeat salad made at the holidays every year I can actually manage to make it. It is my favorite time of the year and for the reason that this wonderful concoction seems to be traditional at this time. I am thinking of making it more often during the year but afraid it will somehow cheapen its joy for me during the holidays. Grand recipe and thank you for sharing it. Took me a while to convert it to US measurements.. worth the effort.

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