Archive for the ‘Stock’ Category

Fergus Henderson’s beef mince on dripping toast

July 18, 2018
Beef mince on dripping toast.

Firstly, save your dripping! Dripping toast is one of those treats for the day after, a lovely second wind from the previous day’s roast. Mince is a dish discussed as much in Scotland (and indeed in London) as cassoulet is in Castelnaudary. Questions such as should you add peas or carrots can start a gastronomic row of great proportions. I do like a spot of carrot in mine.

Total cost: £9.70

Serves 4
onion 1, peeled and thinly sliced
leek 1, cleaned, sliced lengthways in half, then thinly sliced across
carrot 1, peeled, sliced lengthways in half, then thinly sliced across
garlic 2 cloves, peeled and chopped
extra virgin olive oil a splash
minced beef 750g
whole tinned tomatoes 2
oatmeal a handful
Worcestershire sauce 3 tbsp
chicken stock 250ml

For the dripping toast
good white bread 4 slices
dripping to spread generously

In a large pan, sweat the onion, leek, carrot and garlic in the splash of olive oil until softened. Add the mince, giving it a healthy stir to break up. Add the tinned tomatoes, crushed in your hand – a subliminal gesture. Keep stirring and add the oatmeal, not so much that you end up with porridge.

Stir, add the Worcestershire sauce and – if you have a bottle open – a glug of red wine. As this may take it above the £10 mark, it is delicious but not essential. Pour in three-quarters of the chicken stock and stir again.

Take a view on the liquid content; if it seems a wee bit dry, add the rest of the stock. You are looking for a loose lava consistency. Check for seasoning.

Now allow the mince to simmer gently for 1 and a half hours, if not 2 (if it is drying out, add more stock). Time allows the mince to become itself, as is the case for most of us.

Toast the bread, spread the dripping onto each slice and put under the grill for a moment to make sure it melts completely. Spoon the mince over the toast.

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Beery Barley Beef

May 25, 2017

http://www.aol.co.uk/living/food/beery-barley-beef/2536/

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper

 

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

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