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How To make James Beard's Mincemeat
4 lb Beef rump or brisket
4 lb Beef tongue
1 lb Beef suet
2 lb Seedless raisins
2 lb Sultana raisins
2 lb Currants
3/4 lb Citron peel, diced and
1/2 lb Orange peel, finely chopped
1/2 lb Lemon peel, finely chopped
1 lb Sugar
1 pt Strawberry preserves
1 pt Raspberry preserves
1 tb Salt
1 tb Cinnamon
2 ts Nutmeg
1 1/2 ts Mace
1 ts Allpice
3/4 ts Ground cloves
Sherry or cognac "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liquers or that bottle you were given last Crhistams and have kept hidden on a shelf. All these things will help to make your mincemeat better." Boil the rump and tongue seperately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blad of a meat grinder. Let the tongue cool, remove the skin, and chop or grind coarsely. Chop the beef suet very finely and combine it in a crock with the meats. Add raisins, sultanas, currants, citron, peels and mix well. Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock. Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture. Cover tightly and let rest for 2 weeks. Uncover and taste, and add more spirits if necessary. Let rest for another 2 weeks before using.
At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly. The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator. When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat, bake at 450 F. for 10 minutes, reduce heat to
350 F. and continue baking until crust is well browned.
From: Gourmet Magazine, November 1969, from the files of Linda Shogren
How To make James Beard's Mincemeat's Videos
What's Actually In A Mince Pie? | Victorian Farm: Christmas | Absolute History
There's an enormous amount of farm work to be done on the estate in the lead-up to the festive season, including the hay harvest to make food for the animals over winter.
Peter travels to the Royal Agricultural Society's annual show with sheep expert Richard Spencer to choose a new ram for the flock. Back at the farm, Ruth makes mincemeat for the Christmas mince pies. She also prepares for the hoped-for hay harvest celebration with some essentials - bread and butter.
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Dinner at Home: Cheetie Kumar's Keema
Watch warm spices and cool flavors come together in this how-to video on keema, or Indian meat stew, from multiple James Beard Awards nominee Cheetie Kumar. See the Raleigh, North Carolina restaurateur whip up the 30-minute recipe in our Dinner at Home series with Bluprint.
Video has emerged of Meghan Markle and Princess Lilibeth at the Montecito parade #shorts
A video has surfaced online showing Meghan Markle pictured with her two-year-old daughter Lilibeth at the Fourth of July holiday parade in Montecito. The video was posted on the instagram account* of the Rosewood Miramar Beach Hotel. Prince Harry, whose photos with his daughter were previously published, and the couple's eldest son Archie also attended the celebration.
Prince Harry and Meghan Markle, who have been living in the U.S. since 2020, have been at the center of numerous scandals after speaking publicly about life in the royal family and making a number of accusations against Harry's in-laws. For this, many condemned them, believing that the Dukes of Sussex wanted to draw attention to themselves.
#MeghanMarkle
#Lilibeth
#FourthOfJulyParade
#FamilyCelebration
#RoyalControversy
THE BIGGEST SAMOSA EVER EATEN CHALLENGE | C.O.B. Ep.153
I'm having so much fun with these giant home-cooked food challenges I decided in this week's episode of The Chronicles Of Beard to do another one!
This week we're cooking up the biggest samosa ever eaten! Over 10,000 calories and almost 9lb worth of one of Indian cuisine's best loved appetisers...The only question is...Can it be finished by one man?
RECIPE:
2kg Filo Pastry Sheets
1.2kg Potatoes
500g Peas
300g Carrots
250g Diced Cooked Chicken
Salt, Pepper, Garam Masala, Garlic, Onion & Turmeric to season
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ANSWERS TO COMMON QUESTIONS & ADDITIONAL INFO:
Q: How come you don’t get fat?
A: I eat like this for 1 hour of a 168 hour long week. In simple terms, I eat at caloric maintenance over the course of time, meaning I don’t gain weight.
Q: Don’t you worry about your health?
A: Not in particular. I’m active. I eat nutrient dense foods five days a week. And, I get quarterly bloods done, amongst other health checks.
Music credits to my man FLORIAN HAACK for the incredible video game metal covers!
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I have spent the last 20 years in the fitness industry, with a primary focus on functional fitness. I created the interval bodybuilding trend (HIIB), 'BuddyBuilding,' and I operate some of the biggest nutrition challenges on social media including:Carb Cycling, Keto Cycling, and IntermittentFasting. My workout programs have recently been part of the physical fitness protocols for the U.S.Military, used by large corporations, and have helped thousands of gym owners and individual athletes around the globe.
America's #1 Restaurant Is INDIAN! But Is It Authentic?
America's most outstanding restaurant is an Indian one! So is it authentic? Does it beat India? I flew from Mumbai to find out.
Chai Pani (चाय पानी) in Asheville, North Carolina, won the America’s Most Outstanding Restaurant title at the James Beard Foundation Awards. The James Beard awards are considered the Oscars of the food world in the US.
So let's see if Chai Pani lives up to the award. I'm going to analyse the price, quality, taste, and authenticity of Chai Pani's Indian food and tell you whether or not you should visit for yourself.
Queues at Chai Pani start at 10.30am on a Saturday. So arrive early! Find Chai Pani, Asheville, on Google Maps
It really feels like a turning point for how Indian cuisine and culture are perceived in the US as equal as any of the other cuisines that are celebrated like Eurocentric French and Italian American cuisine, Mr Meherwan Irani told The National.
Correction: 02:04 The owner, Meherwan Irani, is from Ahmednagar.
00:00 American's best restaurant!
00:21 My first impressions of Asheville, NC
01:00 A queue for Indian food!
01:16 Westerners & Indian food
03:00 Mango Lassi
03:52 Sev Potato Dahi Puri
05:26 Bhel Puri & Aloo Tikki Chaat
08:16 How much does this cost in India?
08:46 Vada Pau
09:45 Does it taste like India?
10:14 Sloopy Jai (Kheema Pau)
10:58 Masala Chai
11:51 Is Chai Pani authentic?
12:24 Chai Pani's double meaning
12:54 Is Chai Pani restaurant good?
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