Update my dinner status, I'm making this tonight.
Servings: 20 Servings
Total Time (median): tell us
Ingredients
Preparation
Clean heart (or ask the butcher to do it for you), removing any outer white membrane and inner dark membrane. Cut into 1/4 inch dice. Place beef shanks on a baking sheet and roast in a 350 degree oven 30 minutes. When done, remove and cool enough to handle. Cut meat into 1/4 inch dice, remove marrow, and place both in a large pot. . Add heart, suet, currants, raisins, citron, candied citrus peel, molasses, brown sugar, and cider to the pot. Set over medium low heat and bring to a boil, stirring frequently. Cook while preparing apples and quinces. . Add apples and quinces, along with spices and brandy, to the pot. Place pot on a stovetop trivet and simmer 3 hours, stirring frequently. Remove from heat, cool, and pack into storage containers. . Refrigerate up to one year -- mincemeat improves with age. Two cups will fill a nine-inch piecrust. Posted to CHILE-HEADS DIGEST V4 #154 by Peter Morwood & Diane Duane on Oct 09, 1997
