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California Mincemeat
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
2 grossYellow onions; peeled and coarsely chopped
4 mittelGarlic cloves peeled & minced
1 mittelSweet green pepper; cored, seeded & coarsely chopped
2 Esslöffelolive oil
1/2 TeelöffelCrumbled leaf marjoram
1/2 TeelöffelCrumbled leaf thyme
1/2 Teelöffelground cumin
1 Prisecinnamon ground
1 x ca. 450 gGround beef chuck
1 x ca. 450 gGround pork shoulder
2 EsslöffelRuby port, sweet Madeira Or sherry
1/4 TasseWell-drained capers
3/4 TasseChopped olives w/pimento
1/2 Tasseraisins Seedless
8 x ca. 30 gtomato sauce
1/4 Teelöffelblack pepper freshly ground
1 TasseToasted slivered almonds
die Zubereitung:

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. 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

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