top of page

News from the farm...

Every month we write a newsletter which we send to our regular dairy customers, as well as subscribers to our mailing list. To receive the newsletter in your inbox, please click here.

Mince on beef fat toast

This recipe is a great way to use up cuts of beef that might otherwise go to waste, such as the bones and the excess fat. If you don’t have time to render fat into dripping and make your stock from scratch, this is still a very serviceable recipe when using shop-bought dripping and stock (so long as you are using North Aston mince and veg, of course ;) If you can’t find veal stock, chicken stock would make a good substitution.


Serves: 4-6

Time: 2 hours

Beef fat, or shop-bought beef dripping

2 packs of beef mince

1 large onion, finely chopped

1 large carrot, finely chopped

1 large leek, finely chopped

1 tsp dried thyme, or a few sprigs of fresh thyme

1 tbsp tomato purée

300ml homemade veal stock, or shop-bought chicken stock

300ml beef stock, homemade or shop-bought

200ml red wine

Salt and Pepper, to taste

Sourdough bread, thickly cut into 4 - 6 slices


If you’re making the beef dripping - first chop the fat into small pieces. If there’s any meat attached to the fat it’s best to cut this off. (You could chop the meat up finely and add it to the mince later on.) Warm the fat over a low heat in a frying pan until it is melted and has completely dissolved. Allow the liquid fat to cool until it’s safe to handle, but don’t allow it to cool completely as it will solidify in the pan. Filter the fat into a container using a fine mesh sieve. Store in the fridge until ready to use. You’ll need approximately 50-100g for this recipe, the rest should keep in the fridge for a few weeks.


Drain the mince of any liquid that’s in the packs. Heat 1 tbsp of fat in a large frying pan over a medium-high heat and brown the mince in batches for 5 – 10 minutes. Depending on the size of your pan, you’ll probably want to do each pack separately. Once completely brown scoop the mince into a bowl while you get on with the vegetables.


Turn the heat down to medium-low. Add another 1 tbsp of fat to the pan and fry the onions and carrots with a pinch of salt for 10 minutes. Add the leeks and thyme and continue frying for another 10 minutes until the onions look golden and caramelised.


Add the tomato puree and fry for another 2 minutes. Return the mince to the pan, add the two stocks and the wine. Turn up the heat and bring to a gentle boil. Turn the heat down to low and simmer for 1 hour stirring the pan every now and again.


While the mince is cooking, make a start on the bread. Preheat the oven to its lowest setting. In another large frying pan heat enough fat to completely cover the base of your pan over a medium heat. Add the sliced bread. Try not to overcrowd the pan. Fry each slice one at a time, if need be, adding more fat as and when required. Fry on both sides until golden and looking crisp. Turn the heat down if the bread is cooking too quickly as you don’t want it to burn. Once the bread is fried, place on a piece of kitchen towel on top of a plate and keep in the preheated oven until ready to use.


After 1 hour most of the liquid in the pan will have reduced and the mince thickened, add salt and pepper to taste. Continue cooking for a few more minutes if it still looks a little wet. Once ready take the pan off the heat and allow the mince to cool slightly. Place one slice of toast on each plate and cover with a portion of mince. Serve with a salad dressed in a sharp mustard dressing.


bottom of page