Cooked Meat for Mince Pies
- 4 lbs lean beef
- Salt
- Pepper
In order to be successful in making a good mince pie, it is important to cook the meat properly so as to retain its juices and strength of flavor.
Select the beef; the neck piece is as good as any. Wash it and put in a pot with just enough water to cover it. Take out the scum as it reaches the boiling point. Add hot water from time to time until it is tender. Season with pepper and salt. Take off the cover and let it boil until almost dry or until the juice has boiled back into the meat. When it looks as though it is beginning to fry in its own juice, it is time to remove from the fire. Set aside to cool off. This should be done the day before it is needed. Next day, when making the mince meat, pick out the bones, gristle and stringy bits before chopping.
Select the beef; the neck piece is as good as any. Wash it and put in a pot with just enough water to cover it. Take out the scum as it reaches the boiling point. Add hot water from time to time until it is tender. Season with pepper and salt. Take off the cover and let it boil until almost dry or until the juice has boiled back into the meat. When it looks as though it is beginning to fry in its own juice, it is time to remove from the fire. Set aside to cool off. This should be done the day before it is needed. Next day, when making the mince meat, pick out the bones, gristle and stringy bits before chopping.
Submitted by Jun 21, 2009
15 min
30 min
45 min