Old-Fashioned Crock Mincemeat
Old-Fashioned Crock Mincemeat offers rich, spiced flavors with tender beef and dried fruits, perfect for festive pies and traditional desserts enjoyed by family and friends.
Ingredients
- 2 1/2 to 3 lb. boneless beef rump or bottom round roast
- 1 to 3 lb. fresh beef tongue ⓘ
- 1 lb. beef suet from kidney ⓘ
- 4 c. seedless raisins ⓘ
- 2 c. golden seedless raisins ⓘ
- 2 c. currants ⓘ
- 2 c. diced citron ⓘ
- grind rind of 2 large oranges and 1 large lemon ⓘ
- 1 c. dried figs
- chopped ⓘ
- 3 c. sugar
- 1 tsp. ground cloves ⓘ
- 2 tsp. salt
- 1 tsp. allspice ⓘ
- 1 tsp. nutmeg ⓘ
Instructions
- Cook the beef rump or bottom round roast and allow it to cool.
- Grind the cooked meat with raw beef suet.
- Add seedless raisins, golden raisins, currants, diced citron, chopped dried figs, sugar, ground cloves, salt, allspice, and nutmeg; mix well.
- Add enough brandy to moisten the mixture.
- Let the mincemeat stand for 3 weeks, then add sherry and keep moist.
- When ready to bake pies, mix 1 cup finely chopped apples with 1 1/2 cups of mincemeat.
- Pour the mixture into a 9-inch unbaked pie shell.
- Top with a lattice crust and sprinkle with sugar.
- Bake at 400°F until golden brown.
Tips & Substitutions
For a richer flavor, consider using a mix of dried fruits like apricots or prunes in place of some of the figs. If you prefer a less fatty mincemeat, use less beef suet or substitute with a leaner cut of pork fat. Ensure the mixture is well-moistened with brandy to enhance the overall flavor. This mincemeat can also be used in other dishes like American Pie for a twist.
Serving Suggestions
Serve the mincemeat pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs wonderfully with a side of spiced apples or a simple green salad to balance the richness. This dish can also be enjoyed during the holidays, making it a festive centerpiece alongside other traditional desserts.
Storage & Reheating
Store any leftover mincemeat in an airtight container in the refrigerator for up to 6 months. To reheat, gently warm it on the stovetop over low heat or in the microwave until just heated through, being careful not to overcook. If using in pies, assemble and bake directly from the refrigerator for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Crock Mincemeat contains roughly 996 calories, with 25g protein, 128g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (164% of the Daily Value), vitamin C (131% of the Daily Value), and iron (74% of the Daily Value). Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the beef with venison or pork if you prefer a different flavor profile. Just ensure that the meat is cooked thoroughly and ground well to maintain the consistency of the mincemeat. Adjust spices as needed to complement the new meat choice.
How long does the mincemeat need to rest?
It's best to let the mincemeat rest for at least 3 weeks to allow the flavors to meld together. During this time, stir in sherry occasionally to keep it moist and enhance the taste. For shorter preparation, a minimum of 1 week can still yield a tasty result.
Can I freeze the mincemeat?
Yes, the mincemeat freezes well. Just make sure to store it in freezer-safe containers or bags, leaving space for expansion. It can be stored in the freezer for up to a year. Thaw it in the refrigerator before using it in your pie or other recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).