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The Victorians knew what they were doing when they added real beef to their mincemeat. For the best mince pies this Christmas try this Victorian Mincemeat and accept no substitute.
Mincemeat with Real Meat
Ever since investigating (otherwise known as making and eating a lot of mince pies) the best recipe for making mincemeat and discovering that the Victorians used real meat I have never looked back. For some reason we balk when we hear about mince pies with actual meat in it but I have no idea why. We eat sweet chutneys with ham all the time. In the words of Joey, what’s not to like? Pastry good. Brandied fruits good. Beef gooood. And as it turns out, together, really good.
There are two very fine ladies I turned to in developing this recipe, Delia Smith and Mrs Beeton, two Great British institutions. It wouldn’t be Christmas without either in this house. I took advice from both of them regarding mincemeat and ran with it, adding a few twists and turns along the way.
Which Meat to Use in Mince Pies
This mincemeat recipe uses fresh minced or ground beef. I recommend you choose the highest quality you can find either direct from the farmer or butcher so there is plenty of fat which will give the mincemeat a luxurious quality once cooked. Plus I always advocate buying the best meat you can source for any recipe.
What Does Real Meat Mincemeat Taste Like?
Victorian Mincemeat is so delicious as it eschews an abundance of sweetness. Instead the beef mince adds a wonderful soft texture which is molten in with the rest of the ingredients. Victorian Mincemeat is the ultimate choice for your traditional mince pie, rich, fruity, boozy and you would never know there was meat in it unless told. Which you must do as your vegetarian friends get annoyed. All you think is you are eating the best mince pie in town.
How Long Can You Store Victorian Mincemeat
You should decant the raw mincemeat straightaway into sterilised jars and store in the fridge for up to 2 weeks. The sugars and alcohol preserve all the ingredients, including the beef, excellently in this way. However, this recipe contains raw meat so you may want to make sure you are using the freshest and best quality beef you can.
Please note as well that since this recipe contains raw meat you will need to cook the mincemeat, such as within a mince pie, before eating. Use for your favourite mince pie recipe, the cooking time will be the same as for any mincemeat.
If you are looking for some great mince pie recipes to use for this mincemeat then why not try:
More Mincemeat Recipes
- If you are vegan or veggie and the idea of putting real beef in your mincemeat is a total non-starter then do try Cranberry Cointreau Mincemeat instead which is fresh fruity and delicious.
- Or for a more modern mincemeat recipe which skips out the real meat but does contain beef suet try this Easy Mincemeat Recipe.
If you make this Victorian Mincemeat then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
- 1 bramley apple - peeled, cored and diced
- 1 cox apple - peeled, cored and diced
- 200 g beef suet - get your suet from the butcher if you need it gluten-free*
- 200 g raw beef mince
- 275 g raisins
- 225 g currants
- 100 g natural glace cherries - diced
- 100 g pitted prunes - diced
- 300 g dark brown sugar
- grated zest and juice of 1 orange
- grated zest and juice of ½ red grapefruit
- grated zest and juice of 2 lemons
- 50 g whole almonds - slivered
- 4 teaspoons mixed ground spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 100 ml brandy
- Stir everything together in a large mixing bowl and decant into sterilised jars.
- You can use this mincemeat straightaway in your favourite mince pie recipe or store in the fridge for up to two weeks.