Dripping on toast with chopped beef

Dripping on toast with chopped beef

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

For the uninitiated, dripping is the fat rendered from beef as it roasts and left behind in the roasting tin. Considered a luxury during wartime rationing, it fell out of fashion for a long time, initially because the idea of leftovers and using every last bit of everything was considered slightly gauche once rationing ended, and later because it was thought to be bad for us. Now, however, dripping has been rehabilitated as it is a very pure form of fat and is considered is relatively healthy, so long as it is taken in moderation – unless you are swimming the Channel, of course, in which case you can slather it on all over! This recipe is simplicity itself: just toast spread with dripping and then covered with leftover roast beef, watercress and pickled walnuts.

Ingredients

Quantity Ingredient
1 small shallot, finely sliced
2 pickled walnuts, roughly chopped
1 tablespoon liquid from the pickled walnut jar
splash extra virgin olive oil
100g cold roast beef
1 thick slice bread of your choice
1 garlic clove, cut in half
15g beef dripping, or duck fat or butter
30g watercress, washed and trimmed
sea salt
black pepper

Method

  1. In a small bowl, mix the shallot and pickled walnuts with the liquid from the jar, olive oil and seasoning. Now cut the beef into slices about 3 mm thick, then cut each slice into strips one way and then the other, so you end up with little cubes. Add the beef to the shallot mixture and toss everything together, then check the seasoning.
  2. Meanwhile, toast the bread under a hot grill, then rub the cut side of the garlic clove over both sides of the toast. Spread one side thickly with dripping, season with salt and pepper and return to the grill until melted.
  3. Pile the chopped beef onto the hot toast and top with watercress. Eat this hot, sweet and salty treat straight away.
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