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California mincemeat
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| Artist: |
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| Categories: |
Exotic, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Yellow onion | | 4
| | Garlic clove | | 1
| | Sweet green pepper | | 2
| tbsp | Olive oil | | 1/2
| tbsp | Marjoram | | 1/2
| tbsp | Thyme | | 1/2
| tbsp | Ground cumin | | 1
| pinch | Ground cinnamon | | 1
| lbs | Ground beef chuck | | 1
| lbs | Ground pork shoulder | | 2
| tbsp | Madeira | | 1/4
| cup | Capers | | 3/4
| cup | Pimiento-stuffed green olive | | 1/2
| cup | Seedless raisins | | 8
| oz | Tomato sauce | | 1/4
| tbsp | Black pepper | | 1
| cup | Toasted slivered almonds |
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Procedures:
| 1 | 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. | | 2 | Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. | | 3 | Add the beef and pork. | | 4 | Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat. | | 5 | Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates. | | 6 | Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently. | | 7 | Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended. | | 8 | Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through. | | 9 | Ladle the mincemeat over rice, or slices of sourdough or french bread. | | 10 | Or, spoon the meat into pita pockets or taco shells. | | 11 | Makes 6 to 8 serving |
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