California Mincemeat

Recipe Ingredients

2 cups	125g / 4.4oz	Yellow onions - peeled and (large)
		Coarsely chopped
4		Garlic cloves - peeled and minced (medium)
1		Sweet green pepper; cored - seeded (medium) and coarsely chopped
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Crumbled leaf marjoram
1/2 teaspoon	2.5ml	Crumbled leaf thyme
1/2 teaspoon	2.5ml	Ground cumin
1		Ground cinnamon
1 lb	454g / 16oz	Ground beef chuck
1 lb	454g / 16oz	Ground pork shoulder
2 tablespoons	30ml	Ruby port - sweet Madeira or sherry
1/4 cup	59ml	Well-drained capers
3/4 cup	109g / 3.8oz	Chopped olives w/pimento
1/2 cup	80g / 2.8oz	Seedless raisins
8 oz	227g	Tomato sauce
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 cup	93g / 3.3oz	Toasted slivered almonds

Recipe Instructions

IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the beef and pork.

Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates.

Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently. Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through.

Ladle the mincemeat over rice, or slices of sourdough or French bread. Or, spoon the meat into pita pockets or taco shells.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Source:
Readers Digest Cook Now, Serve Later, 1989

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.