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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
Pasta with Red Wine and Ground Beef
Pasta, red wine, ground beef; the best ingredients for the perfect diner.
This easy pasta recipe can be prepared within 30 minutes. It’s perfect for those week evenings when you don’t have that much time to cook!
Ingredients
500 g pasta
60 ml olive oil
450 g ground beef
250 ml red wine
1 red pepper
800 ml diced tomatoes
1 bay leaf
1 beef flavoured bouillon cube
1 tsp thyme
3 crushed garlic cloves
1 tbsp honey
salt to taste
parsley
grated Grand Regal Cheese or Parmesan
The full recipe is here:
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Espresso Bar Italia - Trabant 33
Макарони с Червено Вино и Телешка Кайма
Макарони с червено вино и телешка кайма, всичко най-добро за перфектната вечеря.
Тази рецепта се приготвя за 30 минути. Чудесна е за работещи хора през натоварените седмични вечери.
Продукти
500 гр макарони
60 мл зехтин
450 гр телешка кайма
250 мл червено вино
1 червена чушка
800 мл консервирани нарязани домати
1 дафинов лист
1 кубче телешки бульон
1 ч.л. суха мащеркаtsp thyme
3 скилидки чесен нарязан на ситно
1 с.л. мед
сол на вкус
магданоз
настърган пармезан или друг вид сухо сирене
Как да ги приготвим
Сварите макароните до готовност в подсолена вода През това време направете соса.
В тиган сложете зехтина и запържете каймата за около 5 минути.
Деглазирайте с чаша червено веме и разбъркайте. Оставете да поври няколко минути. Добавете ситно нарязаната червена чушка и разбъркайте. Добавете доматите.
Добавете дафиновият лист, бульонът, мащерката,чесънът и медът. Разбъркайте и оставете да поври за около 10 минути. Разбъркайте и добавете сварената паста. Отоново разбъркайте и поръсете с накълцан магданоз и го махнете от котлона.
Поръсете с настърган пармезан или друго ароматно сухо сирене.
Добър Апетит! :)
Allotment Cottage Pie | Jamie Oliver
I'm going to turbo charge veg in a game changing cottage pie. It's packed with all the good stuff, we are going to work hard to make sure we get the best out of these vegetables and I promise you won't miss the meat. This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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For more nutrition info, click here:
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Strange Food Preservation - Meat Pies With Standing Crust - Unpacking The Pantry
How do you store prepared food for days without food storage bags, bowls with locking lids, or even a refrigerator? Check out this very strange food storage technique with pie crust shells on Unpacking The Pantry!
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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.
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The Food Challenge That Almost KILLED BeardMeatsFood
Competitive eater Adam Moran AKA BeardMeatsFood is no stranger to consuming record-breaking amounts of food, but he shares the challenge that he thought had landed him in a life threatening situation...
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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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