Beef mince on dripping toast

4
2 hours 10 minutes

Ingredients

  • 1 dash of extra virgin olive oil
  • 1 onion, peeled and thinly sliced
  • 1 leek, cleaned, sliced lengthways in half, then sliced across
  • 1 celery stick, sliced across
  • 1 carrot, peeled, sliced lengthways in half, then sliced across
  • 4 garlic cloves, peeled
  • 1kg beef mince
  • 2 plum tomatoes, from a tin
  • 1 handful of oatmeal
  • 25ml of Worcestershire sauce
  • 1/2 bottle of red wine
  • 4 slices of white bread, top quality, a day old and 1–2cm thick
  • beef dripping, for shallow frying
  • chicken stock, if needed
  • sea salt
  • freshly ground black pepper
  • horseradish sauce, to serve

Method

1
Splash the olive oil into a large, heavy-bottomed pan and sweat the onion, leek, celery, carrot and garlic cloves until softened
2
Add the mince, breaking it up as it cooks, then add the tomatoes. These should be crushed in your hand as you add them, a squeeze, again a gentle gesture; to purée the tomatoes would be a different thing entirely. Keep stirring as you sprinkle in your handful of oatmeal, then add the Worcestershire sauce and red wine. Add a little salt and pepper, stir again, and simmer gently for 1 ½ to 2 hours
3
As you cook the mince should take on a wobble of thickness, the vegetables expressing themselves while starting to become very much part of the whole. If it is looking too stiff, a ladle of chicken stock should return its lava-like qualities
4
When the mince is nearly ready, make the dripping toast by shallow-frying the bread in rendered beef dripping. Turn the bread every 30 seconds until golden brown, then place onto plates
5
Spoon the hot mince over your dripping toast, with a spoonful of horseradish on the side