Mince on toast
Enjoy this comforting starter of slow-cooked beef mince in red wine and tomato, brought to you by London restaurant The Pelican. Heap onto toasted sourdough brushed with beef dripping and top with grated cheddar
- Serves: 6 persons
- 50g beef dripping, plus extra for the toast
- 400g onions, finely diced
- 500g beef mince (15-20% fat)
- 6garlic cloves, finely sliced
- 1tbsp tomato purée
- 300ml red wine
- 500ml good-quality beef stock
- 1tbsp thyme leaves
- 4small slices of sourdough
- 60g mature cheddar
Step 1Put the beef dripping in a large, wide frying pan over a medium heat. Once hot, cook the onions over a low heat for 18-20 mins or until soft and slightly caramelised.
Step 2Remove the onions, leaving as much of the fat in the pan as possible. Add the beef, gently frying for 10-12 mins and stirring only occasionally, until there's no moisture and the meat is brown. Return the onions and add the garlic along with the tomato puree, frying for a further 2 mins, then add the wine, increasing to a medium-high heat and reducing until there is almost no liquid left. Add the stock with the thyme, bring to the boil, then lower the heat and simmer for 55-60 mins or until the meat is velvety.
Step 3Toast the sourdough, brush with the remaining melted dripping, and serve heaped with the mince and cheddar grated on top.