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Method

  1. Season the minced beef with a sprinkling of sea salt.
  2. Heat a tablespoon of dripping over high heat in a flameproof casserole then sauté the beef until well browned then set aside.
  3. Add onions to the same dish and soften over medium heat until soft and lightly coloured.
  4. Add vinegar, tomato paste, wine and herbs then reduce by three quarters.
  5. Next, add the stock and simmer for 5 minutes before thickening with the cornstarch mix.
  6. Add beef to the sauce, cover with a lid and simmer gently for 45 minutes until meat is tender and sauce rich.
  7. Whilst the beef is cooking, sauté the diced vegetable garnish in a tablespoon of dripping until just cooked and lightly coloured then fold through the beef for the final 5 minutes cooking.

to serve:

  • Toast the bread, then spread with a little beef dripping or fry the bread over medium high heat in dripping then ladle over the savoury mince, garnish with watercress and serve with additional Henderson's relish. For extra richness scatter with grated mature cheddar.