Mince on Toast with Bone Marrow Girolles and Parmigiano

Ingredients

• 350 g Minced beef (high quality)
• 350 g Minced lamb
• 1 Marrow bone (marrow extracted and divided)
• 2 tbsp Neutral oil (for sautéing)
• 1 Carrot (finely diced)
• 1 stalk Celery (finely diced)
• 1 Shallot (finely diced)
• 3 cloves Garlic (2 cloves minced for mince, 1 clove kept whole for rubbing toast)
• 2 tbsp Tomato paste
• 150 ml Red wine (dry red)
• Worcestershire sauce (a good splash)
• 250 ml Chicken stock
• Fresh thyme (a few sprigs)
• 1 Bay leaf
• 2 Fresh tomatoes (diced)
• 200 g Girolle mushrooms (cleaned)
• 4 slices Sourdough bread (thick cut)
• Parmigiano Reggiano (for grating over top)
• Fresh chives (finely chopped for garnish)
• Salt and pepper (to taste)

Steps

1. 1

   Soak the marrow bone in salty water in the fridge for a few hours to remove impurities.

2. 2

   Lace a hot pan with neutral oil and sauté the minced beef and lamb in batches until nicely caramelized. Ensure the pan remains hot and do not overcrowd. Once browned, set the meat aside.

3. 3

   Extract the marrow from the bone. Add a few pieces of marrow to the same pan used for the meat.

4. 4

   Add the mirepoix (finely diced carrot, celery, and shallot) and 2 cloves of minced garlic to the pan. Season with salt and pepper and sauté for approximately 3 minutes.

5. 5

   Stir in 2 tablespoons of tomato paste and cook for 1 minute. Pour in 150ml of red wine and reduce over medium heat until the liquid has almost evaporated.

6. 6

   Add a good splash of Worcestershire sauce (and optionally RDX Dashi for extra umami).

7. 7

   Pour in 250ml of chicken stock and add the fresh thyme and bay leaf. Cover with a lid and simmer on low heat for about 30 minutes.

8. 8

   Remove the lid and discard the thyme sprigs and bay leaf. Season to taste. Fold in the fresh diced tomatoes and allow the mixture to continue on a gentle simmer while you prepare the toppings.

9. 9

   In a separate medium-high pan, add some bone marrow and sauté the girolle mushrooms for a few minutes until tender and golden.

10. 10

    In the same pan (or a separate one), use more bone marrow to fry the sourdough slices until toasted and golden on both sides.

11. 11

    To plate, rub a clove of raw garlic onto the toasted sourdough slices. Load each slice generously with the mince mixture, top with the sautéed girolles, plenty of grated Parmigiano, and a sprinkle of chopped chives.

Notes

The author suggests using Noma Projects RDX Dashi for added umami if available. This recipe is inspired by the St. John restaurant classic. Soaking the marrow is a critical step for a clean flavor.

Nutrition per serving

• main
• comfort food
• British
• bone marrow
• beef
• lamb
• brunch
• dinner