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Beef mince on dripping toast

Beef mince on dripping toast

PT2H10M

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Fergus says: ‘Psychologically, cubing a vegetable is a strange thing to do. It is one chop too far and shows that the cook has not understood their mince. Brutal behaviour. Mince should be nurturing and soothing, to give it such a brutal start in life is quite beside the point. A glimmer of a curve is always an attractive thing.’

This mince makes an excellent case against cubed vegetables.

Ingredients

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Method

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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
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