My mother, born in 1905 always used to make mincemeat when my farther got a deer. The meat on the neck of the deer was cooked and ground, saved the broth. She ground apples and she ground suet. All was cooked together and 3 different kinds of raisons were added along with the spices. The broth was added to get the right moisture. I believe sugar and some vinegar was added. I lost her instructions. She made the best mince meat you ever ate.
The Chinese still make this, their version is called Siu Bao Meat Puffs, and they're small sized pies you can eat with one hand, also made with sweetened minced meat.
Out of my entire family, only my Aunt Shirley and I are minced meat pie eaters....DERANGED minced meat pie eaters. My aunt had actually eaten home-made minced meat and me, only the Dromedary jarred stuff. So my aunt's gone and I'm diabetic. I'm making this pie and we (her in my heart and me in my flesh) are eating the whole freakin' thing. With a bucket of insulin and a coffin nearby, I wish you a Merry Christmas! Thank you for this beautiful recipe!
I made your recipe with a few tweeks and it was delicious. I added more dried fruits (currents, apricots, dates, and crystallized ginger), subbed smoked turkey leg for the bacon, added brandy and rum. Loved the allspice--your spice profile is spot on! The addition of apple cider vinegar is brilliant!
thank you soooo much for this recipe. In the "old" days, christmas wasn't christmas without mincemeat pies. Both my grandmothers made them during the holidays, but they used venison, that was gotten during deer season, earlier in the late fall. Our families grew gardens, canned, fished and shot meat for the table. It was how we lived. Great memories.
I live in venison country,Montana. Will try this pie for sure. Elk meat would be great,and if you get a really good deer. Moose also good. Would like to be able to have reindeer,but only had that in Norway. Thanks for all your research and this recipe.
Suet gives it a beautiful flavor that cannot be replicated. If you have the opportunity to taste a Jamaican beef patty, they utilize suet to make a delicious flakey crust.
Absolutely. I need to find a source for frozen suet online. They don't sell it at American butchers (typically), assuming you can even find a butcher outside of a big chain grocer.
I’ve made his recipe for two years and I’ve gotten great reviews on it. It’s delicious, so everybody settle down with this suet thing. It’s not completely traditional, but it’s good enough for me. Thank you my friend! Happy holidays!
Suet is available in my supermarket and many others. It needs to be rendered or some people simply clean it up and finely mince it, but both are easy to do.
@@docclabo6350 once rendered its no longer suet..., it becomes "tallow". Like pork back fat once rendered is "lard", chicken fat rendered is "schmaltz".
Shredded beef suet can be found on any supermarket shelf in England - we always use it in our Christmas mince pies, we then dollop clotted brandy cream on top of our warm pies ^_^ So if you know anyone visiting from England, or indeed anywhere in Britain, ask them to pop a packet of shredded beef suet into their luggage for you :-)
That's excellent! Thank you for sharing that. We only have clotted cream in specialty stores. And I've never seen suet here, "over the pond." I'm jealous.
Just for clarification: suet is the fat the surrounds the kidneys, not the heart. I have cooked heart, and understand your aversion to that fat, but it isn't suet. You can order suet on Amazon, and it's worth using instead of bacon (no salt, smoke flavor, or nitrites).
You got my sub just for this video!!! I LOVE mincemeat pie. Can never find it anywhere except for only the pre-made jarred fruit filling. I had a roommate whose mother made it when she came for a visit and haven’t had it since. Been over a decade. Definitely going to make this this weekend. Thanks mate!!!
I've got a very old family recipe with all the old, original ingredients and access to everything through a family owned farm. Looking forward to making it, at least once, the original way. I really enjoyed watching your version.
Most delicious. Didn't have any dried cherries, so used some fresh cranberries and a 1/4 cup of maraschino cherries with the juice. Did not need to add any sugar other than the cherry juice, about 2 Tablespoons. Did add more lemon and orange zest, 2 lemons and 2 oranges. Spice amounts were perfect. Thank you for this recipe. There's only 2 in our family that like mincemeat, but with this recipe there may be more converts.
Suet is irreplaceable in recipes which call for it. Savory pastries are delicious when their dough is made using suet instead of lard or shortening, and the flavor is unique. You can't just substitute bacon. The jarred mincemeats I get from England are all made with beef suet.
I don't know where you live, but I'm here in Central Florida (west of Orlando), and I can get beef suet from any Latin grocery store (we have several chains), our large Chinese grocery, and it is available online from Amazon. I use it for making crust for meat pies and dumplings, it is the *only* way to make them once you've made them with beef suet. Not lard, not tallow, not Crisco, it's got to be suet. And that includes true mince meat. One other thing, good suet is not the overwhelming gross coating like you said, it's a subtle and light greasy that's a little sticky even. It's from the kidneys, not heart, and you really can't make it yourself.
@@krisblouch2750 never had a problem finding suet. In the South and Midwest. Acme, Kroger and 5 other chains. Ask your meatman and he should get it for you. The addition of suet in the mincemeat would be NOTHING like the flavor or texture of the fat on the prepared organs. Also, chopping the apples much smaller is adviseable. I did try your recipe and the bacon and/or other changes make it unlike mincemeat. Use brandy in thd mincemeat. Not trying to be ugly but I've been using my mother's recipe for 60 years, I do know what TRUE mincemeat is. However, your vid for holiday chicken was great
The best suet is found around the kidneys. Don't use the lard found in tubs at the store. I cannot understand the bacon and ground beef. Often other parts of the cow us used.
@@krisblouch2750 🤦♂️ You can. Go to a butcher, ask for some beef fat from the kidneys and other organs. It is that simple. Most people just do not want to go through the process of rendering suet.
I’m making this for myself since I’m the only one in this house that likes mincemeat pie. I like it with roast beef and bacon. 🥓 I’m very excited about this. I haven’t made it in years due to very poor health but I’m making it now. Thanks for the recipe.😊
My Great Grandparents, Grand parents and Especially My Dear Mama & i love love love Mince Meat Pie So thanks for teaching how too make this recipe in your class.
Years ago, I found a recipe for mincemeat pie in one of those "back in the day" cookbooks that feature vintage dishes. The ingredients included shredded beef, chopped fresh and dried fruits, and molasses (and probably some kind of hooch too). It was delicious! I'll take real mincemeat over that apple-and-raisin stuff any day.
I wish I still had that cookbook! Yours is one of only two "real" mincemeat recipes I've been able to find on RUclips so far. Such a pity that we've forgotten this and so many other delicious and nutritious foods that used to grace our tables. Many thanks for rescuing this one from obscurity!
I found another one since I posted that comment, so the count is up to two, besides yours, so far. In case I get the links wrong, I'll also add the titles and (channels). Have fun perusing them! How To Make Mince Pies -- The Victorian Way (English Heritage) you.tu.be/ibLeVI9kPIQ Victorian Christmas -- Make Your Own Victorian Mince Pies (NLGsteampunk) you.tu.be/XXo6KWeo658
Thank you! I have my great grandmother's mincemeat pie recipe that I've been looking to doctor up a bit. This gave me great ideas! Her recipe also makes 20 pies so I've had to do the math to get a recipe that makes 2 pies.
Good question. This is a dessert pie. You would see this at a table of other pies at a potluck event or family gathering, and according to the "Joy of Cooking" this was an extremely popular pie around the turn of the 20th century. It is not a "dinner pie" in the way "steak and kidney pie" or "corn pie" are dinner pies.
I have searched the internet over (yes I found the recipe for 20 pies :o) looking for an adapted recipe for real mincemeat pie and found it today!! My husband and father-in-law will be delighted with this surprise!! Thank you!!!
If you need suet in a pinch Atora is a shelf stable suet from the UK. It comes in beef and vegetarian styles. You can get it off Amazon, Ebay, wherever they sell UK foods, etc...it's used just like the fresh stuff.
I've given up meat, but will eat it for holidays. I mean, I just did a goose for Christmas and while it was good, i never will again, but the spice mix will go into my cookbook for other dishes. Thank you for this. I have been trying to do more dishes from my genetic heritage and my husbands and this is part of it, so thank you so much for putting this up.
Thank you, for sharing this authentic, old British invention recipe. I've read that the originals contained meat, but I had never seen anyone make one using meat. We can still find suet here in Kentucky!
Very nice video, great explanation, concise and to the point.... What's the purpose of meat here? Texture or taste? Or is it some age old way of adding protein to the dish? Thanks.
+cultclassic999 Thanks for that; I'm glad you liked it! I imagine the meat was more for flavor than anything else. Also, "back in the day," meat pies were very common. So I'm guessing this was more of a diversion off of that... but I can't say 100 percent for sure. It does makes the pie taste very rich.
cultclassic999 originally mince pies were meat and fruit but because of rationing in World War Two the meat wasn’t added and nuts were substituted instead. It’s entirely up to yourself now how you make them.
@@krisblouch2750 mincemeat, originally, was a way of using and preserving meat. The sweeter version came later. My grandparents were from Wales on one side and Ireland on the other . I have several recipes going back to the early 1800s and they contain more meat than fruit
Mincemeat pies are available at Country Lane Bakery in Middlebury, Indiana...near where I live. I like them but they are an acquired taste. They are only available around Thanksgiving - Christmas.
Nice recipe. Thanks 👍. Suet is the fine fat from around the kidney. It's prepared by fine dicing or course grinding then poached in water for a couple of minutes. It's not gross. Tallow is the rendered fat of beef or lamb
Suet is kidney fat, not the ones you listed. It's delicious in recipes. It's what true lard is rendered from. Sadly, with commercial butchering delivering beef quarters to local butchers, it's disappeared from the butcher counter. My grandmother made the best mince meat pie. Mom has the recipe but won't share it and what parts of it I did see, are 60-80 years old, pencil on paper, which has been folded, so hard to read. It was quite the process to make it.
Nice video. I never had a pie like that in my whole life. I am from Brazil and we dont eat beef with sugar and that stuffs. I cant imagine the flavour of this dish! I Will try that pie!
Great questions, Thanks! I would say that this pie, unlike fruit pies, needs to be eaten warm. I've definitely had this at 2 a.m. cold out of my fridge... but I wouldn't make this with the plan to pack a cold slice in my lunch the next day. As for the bacon... you can omit it with out any real issue. I know "suet" is traditional (can be bought online) and I mention replacing it with bacon... but the pie is so rich anyway that the bacon just adds a little extra "savory/smokey", but it isn't critical at all. If you wanted some smokiness to replace the bacon, maybe some smokey scotch instead of bourbon or some smoked turkey really finely chopped. If you want some more fattiness, I like to render extra chicken skins when I cook chicken, the fat from that would probably work.
My mom's mom makes mincemeat pie, and she always said for true mincemeat, you need a hog's head… don't think she uses beef…. It's good stuff though, not too many people nowadays like this pie
I have no idea how I missed this. It would be more fair to say "vinegar and brandy." Although, I use bourbon instead of Brandy. It is traditional to up the Brandy amount to get that "cutting" flavor to balance the richness. I like it more this way, but yes you can completely omit the vinegar and add more Bourbon/Brandy to balance it out.
I made old fashioned mince meat years ago but it had whole piece beef and diced suet instead of the ground beef and bacon. It was the most delicious thing I ever tasted and I long to make it again... I think the Suet I used was just fat from beef. I am sure the bacon will make a whole different flavor.
I made this over the holidays this year and the flavor, while interesting, was just way too strong. The flavor was so sickly sweet and acidic that none of my family ate more than one bite and most of the pie went to waste. Next time I'll be looking for a different recipe, but I would recommend to anyone trying this one to put maybe half as much sugar and citrus, and maybe only 1 tablespoon of apple cider vinegar at most.
Hah! That's a pretty funny joke. I always think some brandy should be for the chef (or wine, or whatever you're "cooking" with). This pie is so rich, the brandy provides a cutting flavor. It helps balance out the fat and spices and keeps the mouth feel from being "sticky" for lack of a better word. I like to add some vinegar also, which is why there is less brandy in this than in other classic English Minemeat pies.
I think in England, most folks are used to the Christmas mini-mince-pies. They are traditional, and small, typically bought frozen and baked. They are almost always "mock mincemeat" pie which means they have no meat and just apples, dried fruit, and spices. Sometimes they have suet too, but typically not ground meat. And also yes, I think you're right, this is kind of an old holiday tradition. Like eggnog. You have one and think "I'm good for a year." I like this pie more than those mini tarts though.
I think bacon is great but I used what I had which is canned beef from the food bank and I actually used the fat to cook the rest of the ingredients....I soaked the spices and nuts and fruits and precooked shredded beef in whiskey for a few days....yes I have whiskey but go to a food bank for my meat...so?
Nice recipe ,but it's not a actual mincemeat pie. The traditional mincemeat pie has no bacon and it has ox tongue not ground beef . Great american style mincemeat pie though 🙋🏾♀️
No no no! You should not boil all the ingredients on forehand. You just need to mix them together, add the alcohol and let it sit for a day or two. Juices, alcohol, water, and all other fluids will soften the raisins etc. Then your mass will be semi 'dry'. This you will pour on top your dough. Then bake for 50 min./1 hour.
Lol. Wow, haven't heard that before. Yeah, pork head meat is very, well, "Porky" tasting. Interesting though. Thanks for chipping in. I'm always curious about the variations on these recipes.
OK I haven't watched the whole video, but the title says "True Mincemeat Pie". Just two minutes into the video you have substituted bacon for suet and you are not mincing beef, rather you're just using hamburger. You've lost me.
suet is not hard to find if you have a real butcher shop they can get u some. u render the fat yourself its no big deal go to a slaughter house and most likely they will give you some and its not gross its better for you than bacon grease has vitamins and benificial fatty acids
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My mother, born in 1905 always used to make mincemeat when my farther got a deer. The meat on the neck of the deer was cooked and ground, saved the broth. She ground apples and she ground suet. All was cooked together and 3 different kinds of raisons were added along with the spices. The broth was added to get the right moisture. I believe sugar and some vinegar was added. I lost her instructions. She made the best mince meat you ever ate.
Thanks! Venison is also a traditional meat used back in the day up in Maine. This is a lost tradition, so, thanks again !
The Chinese still make this, their version is called Siu Bao Meat Puffs, and they're small sized pies you can eat with one hand, also made with sweetened minced meat.
Out of my entire family, only my Aunt Shirley and I are minced meat pie eaters....DERANGED minced meat pie eaters. My aunt had actually eaten home-made minced meat and me, only the Dromedary jarred stuff. So my aunt's gone and I'm diabetic. I'm making this pie and we (her in my heart and me in my flesh) are eating the whole freakin' thing. With a bucket of insulin and a coffin nearby, I wish you a Merry Christmas! Thank you for this beautiful recipe!
That's awesome! I hope you like it! This is the American version, not the more standard English, fyi. Still, I think it's great.
I made your recipe with a few tweeks and it was delicious. I added more dried fruits (currents, apricots, dates, and crystallized ginger), subbed smoked turkey leg for the bacon, added brandy and rum. Loved the allspice--your spice profile is spot on! The addition of apple cider vinegar is brilliant!
thank you soooo much for this recipe. In the "old" days, christmas wasn't christmas without mincemeat pies. Both my grandmothers made them during the holidays, but they used venison, that was gotten during deer season, earlier in the late fall. Our families grew gardens, canned, fished and shot meat for the table. It was how we lived. Great memories.
I live in venison country,Montana. Will try this pie for sure. Elk meat would be great,and if you get a really good deer. Moose also good. Would like to be able to have reindeer,but only had that in Norway. Thanks for all your research and this recipe.
Wonderful!!! I appreciate original recipes with ALL the ingredients! 😉
Mincemeat pie is delicious. My grandmother made it with venison.
Oh! That sounds awesome!
Same. My great aunt made them with venison after the fall hunt and also used cloves
Great video. Wish you would make more. You have a talent. And the commentary is excellent.
Hey don't know how I missed this. That's a really nice thing to say! I think I might :)
Suet gives it a beautiful flavor that cannot be replicated. If you have the opportunity to taste a Jamaican beef patty, they utilize suet to make a delicious flakey crust.
Absolutely. I need to find a source for frozen suet online. They don't sell it at American butchers (typically), assuming you can even find a butcher outside of a big chain grocer.
Really liked this! You explained every step well and the pie looks beautiful. I'll be making this for sure this Christmas, thanks to you! :)
Thank you so much! Let me know what you think?
I’ve made his recipe for two years and I’ve gotten great reviews on it. It’s delicious, so everybody settle down with this suet thing. It’s not completely traditional, but it’s good enough for me. Thank you my friend! Happy holidays!
Thanks for making and uploading this video. It’s exactly what I’m looking for. Cheers from New Orleans 🥂
True suet comes from around the kidneys of the animal. Some butchers will gladly give you all the suet you want. Thx for sharing this great recipe!
Suet is available in my supermarket and many others. It needs to be rendered or some people simply clean it up and finely mince it, but both are easy to do.
@@docclabo6350 once rendered its no longer suet..., it becomes "tallow". Like pork back fat once rendered is "lard", chicken fat rendered is "schmaltz".
Great recipe. I've made it a few times and I like it very much.
Shredded beef suet can be found on any supermarket shelf in England - we always use it in our Christmas mince pies, we then dollop clotted brandy cream on top of our warm pies ^_^ So if you know anyone visiting from England, or indeed anywhere in Britain, ask them to pop a packet of shredded beef suet into their luggage for you :-)
That's excellent! Thank you for sharing that. We only have clotted cream in specialty stores. And I've never seen suet here, "over the pond." I'm jealous.
Thank you so much for sharing this recipe! It looks delicious!
Finally!!!! Thank gawd!!! I was looking for the real thing everywhere.
Just for clarification: suet is the fat the surrounds the kidneys, not the heart. I have cooked heart, and understand your aversion to that fat, but it isn't suet. You can order suet on Amazon, and it's worth using instead of bacon (no salt, smoke flavor, or nitrites).
You got my sub just for this video!!! I LOVE mincemeat pie. Can never find it anywhere except for only the pre-made jarred fruit filling. I had a roommate whose mother made it when she came for a visit and haven’t had it since. Been over a decade. Definitely going to make this this weekend. Thanks mate!!!
I have been wanting to try this dish. I believe that I will. Thank you
I don't remember ever having one, I think I'll make one for the family this year. Thanks for the recipe.
Had a friend that had never heard of mincemeat pie and when one day he say this, he turns to me and asks "whats mensmeat pie?" LOL.
Hah, that's great. Thanks for sharing!
😂
I’m looking forward to making this. Thanks.
Thank you so much for posting this!! ❤
I've got a very old family recipe with all the old, original ingredients and access to everything through a family owned farm. Looking forward to making it, at least once, the original way. I really enjoyed watching your version.
Most delicious. Didn't have any dried cherries, so used some fresh cranberries and a 1/4 cup of maraschino cherries with the juice. Did not need to add any sugar other than the cherry juice, about 2 Tablespoons. Did add more lemon and orange zest, 2 lemons and 2 oranges. Spice amounts were perfect. Thank you for this recipe. There's only 2 in our family that like mincemeat, but with this recipe there may be more converts.
Suet is irreplaceable in recipes which call for it. Savory pastries are delicious when their dough is made using suet instead of lard or shortening, and the flavor is unique. You can't just substitute bacon. The jarred mincemeats I get from England are all made with beef suet.
Wish I could get access to it. Finding clotted cream over here more often lately though, so looking up.
I don't know where you live, but I'm here in Central Florida (west of Orlando), and I can get beef suet from any Latin grocery store (we have several chains), our large Chinese grocery, and it is available online from Amazon. I use it for making crust for meat pies and dumplings, it is the *only* way to make them once you've made them with beef suet. Not lard, not tallow, not Crisco, it's got to be suet. And that includes true mince meat.
One other thing, good suet is not the overwhelming gross coating like you said, it's a subtle and light greasy that's a little sticky even. It's from the kidneys, not heart, and you really can't make it yourself.
@@krisblouch2750 never had a problem finding suet. In the South and Midwest. Acme, Kroger and 5 other chains. Ask your meatman and he should get it for you. The addition of suet in the mincemeat would be NOTHING like the flavor or texture of the fat on the prepared organs. Also, chopping the apples much smaller is adviseable. I did try your recipe and the bacon and/or other changes make it unlike mincemeat. Use brandy in thd mincemeat. Not trying to be ugly but I've been using my mother's recipe for 60 years, I do know what TRUE mincemeat is. However, your vid for holiday chicken was great
The best suet is found around the kidneys. Don't use the lard found in tubs at the store.
I cannot understand the bacon and ground beef. Often other parts of the cow us used.
@@krisblouch2750 🤦♂️ You can. Go to a butcher, ask for some beef fat from the kidneys and other organs. It is that simple. Most people just do not want to go through the process of rendering suet.
I’m making this for myself since I’m the only one in this house that likes mincemeat pie. I like it with roast beef and bacon. 🥓 I’m very excited about this. I haven’t made it in years due to very poor health but I’m making it now. Thanks for the recipe.😊
Made this last week. Followed it to the letter except we added dried apricots and figs instead of cherries. Came out great!
Awesome! Glad you liked it!
I like the conversation as I cook. You make it seem easy. I'm making one tomorrow!
My Great Grandparents, Grand parents and Especially My Dear Mama & i love love love Mince Meat Pie So thanks for teaching how too make this recipe in your class.
Years ago, I found a recipe for mincemeat pie in one of those "back in the day" cookbooks that feature vintage dishes. The ingredients included shredded beef, chopped fresh and dried fruits, and molasses (and probably some kind of hooch too). It was delicious! I'll take real mincemeat over that apple-and-raisin stuff any day.
Molasses, interesting. I'll bet that was good and makes total sense at that time.
I wish I still had that cookbook! Yours is one of only two "real" mincemeat recipes I've been able to find on RUclips so far. Such a pity that we've forgotten this and so many other delicious and nutritious foods that used to grace our tables. Many thanks for rescuing this one from obscurity!
Can I get a link to the other? I'd love to compare! Thanks!
I found another one since I posted that comment, so the count is up to two, besides yours, so far. In case I get the links wrong, I'll also add the titles and (channels). Have fun perusing them!
How To Make Mince Pies -- The Victorian Way (English Heritage) you.tu.be/ibLeVI9kPIQ
Victorian Christmas -- Make Your Own Victorian Mince Pies (NLGsteampunk) you.tu.be/XXo6KWeo658
I’ll be making this for my mother at Christmas. Thanks for the recipe. All the old cook books are huge recipes, as you mentioned.
Oh Great! I really like this recipe, and will probably make one for Thanksgiving this weekend. I hope you like it too! Let me know what you think.
Thank you! I have my great grandmother's mincemeat pie recipe that I've been looking to doctor up a bit. This gave me great ideas! Her recipe also makes 20 pies so I've had to do the math to get a recipe that makes 2 pies.
Good question. This is a dessert pie. You would see this at a table of other pies at a potluck event or family gathering, and according to the "Joy of Cooking" this was an extremely popular pie around the turn of the 20th century. It is not a "dinner pie" in the way "steak and kidney pie" or "corn pie" are dinner pies.
I have searched the internet over (yes I found the recipe for 20 pies :o) looking for an adapted recipe for real mincemeat pie and found it today!! My husband and father-in-law will be delighted with this surprise!! Thank you!!!
Oh Wow! That's great! Let me know if hits the mark? Thanks!
If you need suet in a pinch Atora is a shelf stable suet from the UK. It comes in beef and vegetarian styles. You can get it off Amazon, Ebay, wherever they sell UK foods, etc...it's used just like the fresh stuff.
I've given up meat, but will eat it for holidays. I mean, I just did a goose for Christmas and while it was good, i never will again, but the spice mix will go into my cookbook for other dishes. Thank you for this. I have been trying to do more dishes from my genetic heritage and my husbands and this is part of it, so thank you so much for putting this up.
Nonesuch is the first mincemeat I've had and I love it, I'm gonna make my first batch for Easter this year using this as a base thanks!!
Thank you, for sharing this authentic, old British invention recipe. I've read that the originals contained meat, but I had never seen anyone make one using meat. We can still find suet here in Kentucky!
Looks nice and delicious !!
Thx!
My mom liked to serve it warm with a slice of cheese
Very nice video, great explanation, concise and to the point....
What's the purpose of meat here? Texture or taste? Or is it some age old way of adding protein to the dish?
Thanks.
+cultclassic999 Thanks for that; I'm glad you liked it! I imagine the meat was more for flavor than anything else. Also, "back in the day," meat pies were very common. So I'm guessing this was more of a diversion off of that... but I can't say 100 percent for sure. It does makes the pie taste very rich.
cultclassic999 originally mince pies were meat and fruit but because of rationing in World War Two the meat wasn’t added and nuts were substituted instead. It’s entirely up to yourself now how you make them.
@@krisblouch2750 mincemeat, originally, was a way of using and preserving meat. The sweeter version came later. My grandparents were from Wales on one side and Ireland on the other . I have several recipes going back to the early 1800s and they contain more meat than fruit
I made this pie today! It was really good. Fun to try something new :)
Mincemeat pies are available at Country Lane Bakery in Middlebury, Indiana...near where I live. I like them but they are an acquired taste.
They are only available around Thanksgiving - Christmas.
Peel ginger with a butter knife or a spoon. The outside comes off easily. Oh, and freeze it to make it grate easier.
Great tip! Ill try it.
Where can I find a true mincemeat pie recipe with the suet?
Nice recipe. Thanks 👍. Suet is the fine fat from around the kidney. It's prepared by fine dicing or course grinding then poached in water for a couple of minutes. It's not gross. Tallow is the rendered fat of beef or lamb
Recipe please
For sure Barb Chester. I don't know if you live in the US, but it's not really a thing here. I'd like to try it properly!
Is this pie meant to be a meal or a dessert, because of the meat in it?
Beef suet is the white fat around the kidneys not the heart! Tallow is rendered beef suet.
Correct. Thanks!
Suet is kidney fat, not the ones you listed. It's delicious in recipes. It's what true lard is rendered from. Sadly, with commercial butchering delivering beef quarters to local butchers, it's disappeared from the butcher counter. My grandmother made the best mince meat pie. Mom has the recipe but won't share it and what parts of it I did see, are 60-80 years old, pencil on paper, which has been folded, so hard to read. It was quite the process to make it.
Nice video. I never had a pie like that in my whole life. I am from Brazil and we dont eat beef with sugar and that stuffs. I cant imagine the flavour of this dish! I Will try that pie!
Thanks! Let me know what you think of it?
Would you recommend eating the pie warm? Also, is there a substitute you would suggest for the bacon (non-pork)? Great video; thanks!
Great questions, Thanks!
I would say that this pie, unlike fruit pies, needs to be eaten warm. I've definitely had this at 2 a.m. cold out of my fridge... but I wouldn't make this with the plan to pack a cold slice in my lunch the next day.
As for the bacon... you can omit it with out any real issue. I know "suet" is traditional (can be bought online) and I mention replacing it with bacon... but the pie is so rich anyway that the bacon just adds a little extra "savory/smokey", but it isn't critical at all. If you wanted some smokiness to replace the bacon, maybe some smokey scotch instead of bourbon or some smoked turkey really finely chopped. If you want some more fattiness, I like to render extra chicken skins when I cook chicken, the fat from that would probably work.
Does it have tomacco in it?
My mom's mom makes mincemeat pie, and she always said for true mincemeat, you need a hog's head… don't think she uses beef…. It's good stuff though, not too many people nowadays like this pie
vinegar instead of brandy?
There is both in here. Well, bourbon instead of brandy--But both bourbon and cider vinegar
I have no idea how I missed this. It would be more fair to say "vinegar and brandy." Although, I use bourbon instead of Brandy. It is traditional to up the Brandy amount to get that "cutting" flavor to balance the richness. I like it more this way, but yes you can completely omit the vinegar and add more Bourbon/Brandy to balance it out.
I made old fashioned mince meat years ago but it had whole piece beef and diced suet instead of the ground beef and bacon. It was the most delicious thing I ever tasted and I long to make it again... I think the Suet I used was just fat from beef. I am sure the bacon will make a whole different flavor.
Thanks! Beef suet is not hard to find.
My grandmother used to make and can minced meat when they they butchered a hog. And of course she used lard to make the crust.
I made this over the holidays this year and the flavor, while interesting, was just way too strong. The flavor was so sickly sweet and acidic that none of my family ate more than one bite and most of the pie went to waste. Next time I'll be looking for a different recipe, but I would recommend to anyone trying this one to put maybe half as much sugar and citrus, and maybe only 1 tablespoon of apple cider vinegar at most.
Suggest no vinegar and half the sugar
So interesting. It's been well received by everyone else who has made it. I'd be curious how you deviated from the recipe.
I was told by my father who served in England during WW II, that the brandy was for the chef. True?
Hah! That's a pretty funny joke. I always think some brandy should be for the chef (or wine, or whatever you're "cooking" with). This pie is so rich, the brandy provides a cutting flavor. It helps balance out the fat and spices and keeps the mouth feel from being "sticky" for lack of a better word. I like to add some vinegar also, which is why there is less brandy in this than in other classic English Minemeat pies.
I suspect even a lot of Brits don't like mincemeat pies.
I think in England, most folks are used to the Christmas mini-mince-pies. They are traditional, and small, typically bought frozen and baked. They are almost always "mock mincemeat" pie which means they have no meat and just apples, dried fruit, and spices. Sometimes they have suet too, but typically not ground meat. And also yes, I think you're right, this is kind of an old holiday tradition. Like eggnog. You have one and think "I'm good for a year." I like this pie more than those mini tarts though.
IF IT DOES NOT HAVE ROAST BEEF, IT IS NOT TRUE MINCEMEAT. YOUR VIDEO IS #10 TO SAY TRUE.
You do know bacon is pork, right?
I think bacon is great but I used what I had which is canned beef from the food bank and I actually used the fat to cook the rest of the ingredients....I soaked the spices and nuts and fruits and precooked shredded beef in whiskey for a few days....yes I have whiskey but go to a food bank for my meat...so?
Nice recipe ,but it's not a actual mincemeat pie. The traditional mincemeat pie has no bacon and it has ox tongue not ground beef .
Great american style mincemeat pie though 🙋🏾♀️
As soon as he said suet was gross and he wouldn't be using I lost ALL interest. Suet is a must here!
Not mock mince meat with apples and spices *shows recipe with apples and spices*
"Mock" Implies "no meat" just "apples and spices and spices only" Got it now?
I don't really think I can est sweet meats...apple, oranges... It's a no for me in making...
No no no! You should not boil all the ingredients on forehand. You just need to mix them together, add the alcohol and let it sit for a day or two. Juices, alcohol, water, and all other fluids will soften the raisins etc.
Then your mass will be semi 'dry'. This you will pour on top your dough. Then bake for 50 min./1 hour.
My grandma made these with hogs heads. I find that gross.
Lol. Wow, haven't heard that before. Yeah, pork head meat is very, well, "Porky" tasting. Interesting though. Thanks for chipping in. I'm always curious about the variations on these recipes.
Alright.... My great-grandmother made real mincemeat pie, and she HAD to use real suet and cloves... - you left out both, so your pie sucks.
😂😅😂 Bacon in a mincemeat pie😢
OK I haven't watched the whole video, but the title says "True Mincemeat Pie". Just two minutes into the video you have substituted bacon for suet and you are not mincing beef, rather you're just using hamburger. You've lost me.
suet is not hard to find if you have a real butcher shop they can get u some. u render the fat yourself its no big deal go to a slaughter house and most likely they will give you some and its not gross its better for you than bacon grease has vitamins and benificial fatty acids
Um um
Omg Fortnite thing
Eeeeeeeeeeeeew this fruit & meat combo is tooooo weird
Mince pie, not mincemeat pie. Seriously, Yanks, stop saying mincemeat pies. It's very annoying.
Haha, it's funny how language change over time. I'm bothered you Brits call a car hood a "bonnet." How silly!