Mince on Toast
Mince on Toast
Ingredients
For the Mince
- 1 pound minced beef
- 1 pound minced pork
- 1 large piece bone marrow, cut in half lengthways
- as needed ice
- as needed water
- to taste salt
- 1 medium carrot, peeled and finely diced
- 1 stalk celery, finely chopped
- 1 shallot, halved and finely diced
- to taste pepper
- 2 cloves garlic, minced
- 1 cup red wine, e.g., Villa Antinori Toscana 2020
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- 2 bay leaves
- 3 fresh thyme sprigs
For Serving
- 5 ounces girolle mushrooms, cleaned and trimmed
- 4 slices sourdough bread, thick-cut
- 1/2 cup Parmesan cheese, freshly grated, or to taste
- 2 tablespoons chives, finely chopped
Instructions
- 1
Place ice and water in a bowl. Add the halved bone marrow pieces to the icy water and let them soak for at least 30 minutes. This helps clean and degrease the marrow.
⏱️ 5 min
- 2
Heat a large pan or skillet over high heat until very hot. Add small, irregular portions of the minced beef to the pan, ensuring not to overcrowd. Season generously with salt. Allow the meat to brown and caramelize for 3-4 minutes without stirring, then break it up with a wooden spoon. Once thoroughly browned, remove the meat from the pan, leaving any rendered fat and fond behind. Set aside.
⏱️ 8 min
- 3
Repeat the browning process with the minced pork. Place small portions into the same hot pan, season with salt, brown, break up, and remove. Set aside with the beef.
⏱️ 8 min
- 4
Remove the soaked bone marrow from the icy water and pat it thoroughly dry with paper towel. Dice the bone marrow into small, even pieces.
⏱️ 5 min
- 5
Add the diced bone marrow to the pan with the residual meat fat. Render the marrow over medium heat, stirring with a wooden spoon, until the fat melts and the solids become crispy, about 5-7 minutes. Remove the crispy marrow solids and set aside for garnish if desired, or leave them in for extra texture.
⏱️ 7 min
- 6
Add the diced celery and carrot to the pan with the rendered marrow fat. Sauté for 3-4 minutes until they begin to soften. Add the finely diced shallot and season with pepper. Continue to sauté for another 3-5 minutes until the vegetables are tender and aromatic.
⏱️ 8 min
- 7
Press the garlic cloves into the pan and stir for about 30 seconds until fragrant. Return all the browned minced meat to the pan and stir to combine with the vegetables.
⏱️ 2 min
- 8
Pour the red wine into the pan. Bring the mixture to a simmer, allowing the alcohol to cook off and the liquid to reduce slightly, about 5-7 minutes, scraping up any fond from the bottom of the pan.
⏱️ 7 min
- 9
Add the Worcestershire sauce and stir. Pour in the beef stock.
⏱️ 1 min
- 10
Add the bay leaves and fresh thyme sprigs to the mince mixture. Bring to a gentle simmer, then cover the pan and let it simmer for 15-20 minutes, allowing the flavors to meld and the liquid to reduce.
⏱️ 20 min
- 11
Uncover the pan. Remove and discard the herb sprigs and bay leaves. Stir the rich, thick mince. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 12
While the mince is simmering, heat a small pan over medium-high heat. Add a little of the reserved marrow fat (or a teaspoon of butter/olive oil). Add the girolle mushrooms and sauté until they are crispy and golden brown, about 5-7 minutes. Set aside.
⏱️ 7 min
- 13
Heat another pan (or clean the one used for mushrooms) over medium heat. Add a little marrow fat, butter, or olive oil. Place the sourdough bread slices into the hot pan. Press down firmly on the bread with your hands or another pan to ensure even contact and browning. Toast for 2-3 minutes per side until both sides are golden brown and crispy.
⏱️ 6 min
- 14
Place the toasted sourdough slices on serving plates. Spoon a generous amount of the rich mince mixture over each slice of toast.
⏱️ 2 min
- 15
Arrange the sautéed girolle mushrooms on top of the mince. Grate a generous amount of Parmesan cheese over the entire dish. Finally, sprinkle the finely chopped chives on top for freshness and color.
⏱️ 2 min
- 16
Serve immediately and enjoy this deeply satisfying Mince on Toast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mince on Toast
For the Mince
- 1 pound minced beef
- 1 pound minced pork
- 1 large piece bone marrow, cut in half lengthways
- as needed ice
- as needed water
- to taste salt
- 1 medium carrot, peeled and finely diced
- 1 stalk celery, finely chopped
- 1 shallot, halved and finely diced
- to taste pepper
- 2 cloves garlic, minced
- 1 cup red wine, e.g., Villa Antinori Toscana 2020
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- 2 bay leaves
- 3 fresh thyme sprigs
For Serving
- 5 ounces girolle mushrooms, cleaned and trimmed
- 4 slices sourdough bread, thick-cut
- 1/2 cup Parmesan cheese, freshly grated, or to taste
- 2 tablespoons chives, finely chopped
Instructions
- 1
Place ice and water in a bowl. Add the halved bone marrow pieces to the icy water and let them soak for at least 30 minutes. This helps clean and degrease the marrow.
⏱️ 5 min - 2
Heat a large pan or skillet over high heat until very hot. Add small, irregular portions of the minced beef to the pan, ensuring not to overcrowd. Season generously with salt. Allow the meat to brown and caramelize for 3-4 minutes without stirring, then break it up with a wooden spoon. Once thoroughly browned, remove the meat from the pan, leaving any rendered fat and fond behind. Set aside.
⏱️ 8 min - 3
Repeat the browning process with the minced pork. Place small portions into the same hot pan, season with salt, brown, break up, and remove. Set aside with the beef.
⏱️ 8 min - 4
Remove the soaked bone marrow from the icy water and pat it thoroughly dry with paper towel. Dice the bone marrow into small, even pieces.
⏱️ 5 min - 5
Add the diced bone marrow to the pan with the residual meat fat. Render the marrow over medium heat, stirring with a wooden spoon, until the fat melts and the solids become crispy, about 5-7 minutes. Remove the crispy marrow solids and set aside for garnish if desired, or leave them in for extra texture.
⏱️ 7 min - 6
Add the diced celery and carrot to the pan with the rendered marrow fat. Sauté for 3-4 minutes until they begin to soften. Add the finely diced shallot and season with pepper. Continue to sauté for another 3-5 minutes until the vegetables are tender and aromatic.
⏱️ 8 min - 7
Press the garlic cloves into the pan and stir for about 30 seconds until fragrant. Return all the browned minced meat to the pan and stir to combine with the vegetables.
⏱️ 2 min - 8
Pour the red wine into the pan. Bring the mixture to a simmer, allowing the alcohol to cook off and the liquid to reduce slightly, about 5-7 minutes, scraping up any fond from the bottom of the pan.
⏱️ 7 min - 9
Add the Worcestershire sauce and stir. Pour in the beef stock.
⏱️ 1 min - 10
Add the bay leaves and fresh thyme sprigs to the mince mixture. Bring to a gentle simmer, then cover the pan and let it simmer for 15-20 minutes, allowing the flavors to meld and the liquid to reduce.
⏱️ 20 min - 11
Uncover the pan. Remove and discard the herb sprigs and bay leaves. Stir the rich, thick mince. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 12
While the mince is simmering, heat a small pan over medium-high heat. Add a little of the reserved marrow fat (or a teaspoon of butter/olive oil). Add the girolle mushrooms and sauté until they are crispy and golden brown, about 5-7 minutes. Set aside.
⏱️ 7 min - 13
Heat another pan (or clean the one used for mushrooms) over medium heat. Add a little marrow fat, butter, or olive oil. Place the sourdough bread slices into the hot pan. Press down firmly on the bread with your hands or another pan to ensure even contact and browning. Toast for 2-3 minutes per side until both sides are golden brown and crispy.
⏱️ 6 min - 14
Place the toasted sourdough slices on serving plates. Spoon a generous amount of the rich mince mixture over each slice of toast.
⏱️ 2 min - 15
Arrange the sautéed girolle mushrooms on top of the mince. Grate a generous amount of Parmesan cheese over the entire dish. Finally, sprinkle the finely chopped chives on top for freshness and color.
⏱️ 2 min - 16
Serve immediately and enjoy this deeply satisfying Mince on Toast.
⏱️ 1 min