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Makes 6 quarts
- 2 pounds beef chuck arm roast (optional)
- 1/2 scraped beef suet (or replace with another fat – butter, lard, leaf lard, duck fat would all work)
- 2 1/2 apples, peeled and chopped
- 2 pounds raisins – dark, golden, Muscat or Sultanas
- 2 pounds currants
- 1 1/2 pounds dried tart cherries
- 1 pound candied citrus peel – lemon, orange or grapefruit, or a mixture
- 1 quart apple cider
- 1 quart apple cider syrup
- 5 cups white sugar
- 1 cup brown sugar
- 3/4 cup molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 tablespoon ground allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Juice of 2 oranges
- Juice of 2 lemons
- 4 cups brandy
- 2 cups Madiera
- Cube the beef chuck and add to a 5 quart heavy stockpot, covering with clean water. Simmer slowly for about three hours, covered.
- In the meantime, scrape the suet and set aside. After the beef is falling apart and easy to shred, strain the meat through a colander, saving the cooking liquid.
- Either grind or shred the beef while still hot, then mix the meat by hand with the suet. You want the suet to adhere to the meat, coating it. If you wish, grind the dried fruit and candied peel through the meat grinder or pulse in the food processor. I prefer the texture of the whole fruit.
- Put the meat and the fruit into a very large pot – I used a 10 quart All Clad stockpot. Add the meat cooking liquid and all the rest of the ingredients except the brandy and Madiera.
- Bring to a boil then simmer for two hours, uncovered.
- The mixture should be very thick. Stir in 2 c each of brandy and Madiera. Turn off the heat and allow this mix to steep one hour.
- Bring back to a boil, turn off the heat, stir in the remaining 2 c. brandy. Ladle into quart jars, place lids and rings, and refrigerate for two weeks before using. (If you want to pressure can, every source I’ve read suggests 90 minutes at 11# of pressure. It did not work for me.)