Do you remember when there used to be a little jar of fat lurking at the back of everyone’s fridge? The habit of accumulating the fat left in the pan after roasting a joint of beef has all but disappeared, but we think it’s deserving of a revival. If you pour the fatty residue into a glass Kilner jar, you’ll see that there’s a top layer of white fat and a lower layer of dark and delicious meat juices. The white fat is good for cooking, the meaty juices delicious on toast. In this recipe we fry bread in the white fat and serve it with a piquant, anchovy-flavoured mince that takes us way back.
- 1 tablespoon extra virgin olive or Irish rapeseed oil
- 1 small onion, finely chopped
- 400g minced beef
- 4 anchovies, finely chopped
- 2 tablespoons plain flour
- 150ml beef stock
- 2 tablespoons Worcestershire sauce
- flaky sea salt
- freshly ground black pepper
- 4 slices sourdough bread
- 4 tablespoons beef dripping (white part)
Heat the oil in a frying pan and saute the onion until soft and starting to brown. Add the minced beef and the anchovies and stir until all trace of pinkness has disappeared from the meat.
Sprinkle with the flour and add the stock. Simmer over a low heat for about 20 minutes until it has reached a thick, sauce-like consistency. Ad the Worcestershire sauc and season to taste.
Heat the dripping in a frying pan and fry the bread until golden. Serve with the mince.
Dripping toast hardly needs a recipe – just toast a slice of good white bread (sourdough is particularly tasty) and spread with the jelly-like meat juices and sediment that accumulate at the bottom of a jar of dripping. Sprinkle with flaky sea salt.