California Mincemeat
Submitted by peterhann
Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
75 minDon’t confuse this with the sweet stuff in holiday pies. California Mincemeat is a savory, slow-simmered mix of ground beef and ground pork loaded with briny olives, tangy capers, sweet raisins, and toasted almonds. It’s essentially a West Coast take on Cuban picadillo with some distinctly Californian flair.
The aromatics get stir-fried first: onions, garlic, and green pepper softened in olive oil with a warm spice blend of cumin, marjoram, thyme, and a pinch of cinnamon. That cinnamon is subtle but it bridges the sweet and savory elements in a way that makes everything taste more complex.
The meat goes in next, broken up but never browned hard. You want it cooked through but still tender, not seared into tough little nuggets. A splash of port wine (or Madeira or sherry) gets boiled off to deglaze, then everything simmers covered for 45 minutes until the flavors meld into something rich and layered.
Slivered almonds go in at the very end, just long enough to warm through and soften slightly while keeping their crunch.
Chef Tips
- Break the meat into small pieces but don’t brown it aggressively. Gentle cooking keeps the texture soft enough to spoon into pita pockets.
- The port wine step is quick but important. It adds depth you can’t replicate with any other ingredient.
- Drain the capers well. Excess brine will throw off the salt balance.
- This tastes even better the next day after the flavors have had time to deepen in the fridge.
Variations
- Stuff into empanada dough and bake for a handheld version.
- Swap ground pork for ground turkey to lighten things up.
- Add a diced potato to the simmer for a heartier, more filling version.
Ingredients
Directions
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 and 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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