California Mincemeat
Yield
6 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
yellow, peeled, coarsely chopped |
|
| 4 | cloves |
garlic
medium, |
|
| 1 | medium |
green bell peppers
cored, seeded & coarsely chopped |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
marjoram
crumbled |
*
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pound |
beef chuck
ground |
|
| 1 | pound |
pork shoulder
ground |
|
| 2 | tablespoons |
port wine
sweet madeira, or sherry |
|
| ¼ | cup |
capers
well drained |
*
|
| ¾ | cup |
olives
pimento stuffed |
*
|
| ½ | cup |
raisins, seedless
|
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
yellow, peeled, coarsely chopped |
|
| 4 | cloves |
garlic
medium, |
|
| 1 | medium |
green bell peppers
cored, seeded & coarsely chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
marjoram
crumbled |
*
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 2.5 | ml |
cumin
ground |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 453.6 | g |
beef chuck
ground |
|
| 453.6 | g |
pork shoulder
ground |
|
| 3E+1 | ml |
port wine
sweet madeira, or sherry |
|
| 59 | ml |
capers
well drained |
*
|
| 177 | ml |
olives
pimento stuffed |
*
|
| 118 | ml |
raisins, seedless
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 237 | ml |
almonds
slivered |
*
|
Directions
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 and 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.
Makes 6 to 8 servings
