Beef mince on dripping toast

2 hours 10 minutes


  • 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


Splash the olive oil into a large, heavy-bottomed pan and sweat the onion, leek, celery, carrot and garlic cloves until softened
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
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
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
Spoon the hot mince over your dripping toast, with a spoonful of horseradish on the side