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Mince on dripping toast
2 hours
6 servings of mince

Mince is a great use for those cuts of beef we can’t use in a fancy way. Shaun came up with this dish in an attempt to do something with mince that wasn’t a burger. We were already rendering beef fat, and it reminded him of what he ate growing up: beef dripping from the can kept next to the stove, slathered on bread. This dish is a very grown up version of that snack.

For the toast, we use a low-hydration white sourdough with a large crumb structure. The fat is absorbed into the bread, making it crunchy outside, and chewy inside. This makes about 6 servings of mince: so treble the other elements if you’re cooking it for a party. It will keep in the fridge for 3–4 days, or can be frozen for another time.

Extracted from The Quality Chop House: Modern Recipes and Stories from a London Classic by Wiliam Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £27) Photography: Andrew Montgomery

Recipe courtesy of
  • 25g beef dripping
  • 1kg dry-aged good quality beef mince
  • 1 large onion
  • 1 large carrot
  • 1 tsp dried thyme
  • 1 tbsp tomato purée
  • 300ml dark chicken stock
  • 300ml dark beef stock
  • 200ml red wine
  • pinch of Maldon salt
  • 1 thick slice of sourdough
  • handful of watercress
  • 1 tbsp mustard dressing (recipe below)

For the mustard dressing

  • 425g Dijon mustard
  • Juice of ½ lemon
  • ½ tsp cider vinegar
  • 375ml vegetable oil
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  1. Heat a teaspoon of the dripping in a large saucepan over a medium heat and start browning the mince. You may need to do this in batches depending on the size of the pan. Once the mince is browned, transfer to a colander to drain off the fat but keep the pan in which it was cooked: you’ll want those beef juices to cook the vegetables in.
  2. Peel and finely dice the carrot and the onion. Over a medium heat, gently fry the onion, carrot and thyme in the pan you used for the mince for about 15 minutes, or until the onion is soft and translucent; stir occasionally to prevent it catching. Add the tomato purée and cook for a further 10 minutes.
  3. Return the browned mince to the pan and pour in the stocks, wine and salt. Simmer over a low heat for about 1 hour, or until reduced and thickened. Take off the heat and rest for 20 minutes while you get on with the toast.
  4. Heat the remaining dripping in a frying pan then carefully place the sourdough in the hot fat. It may look like there’s too much dripping but stay with it! Turn the bread after 45 seconds and, when it’s a rich, caramel brown on both sides, remove to a piece of kitchen paper to soak up the excess fat.
  5. Make the mustard dressing by mixing the mustard, lemon juice and vinegar in a large bowl, then whisk in the vegetable oil until emulsified. Toss the watercress in the mustard dressing and give the mince a quick stir to make sure it’s still hot. Place the toast on the plate, followed by a ladleful of mince. Top with the watercress and eat.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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