serves 8 buffet portions
15 g (1/2 oz) lard
225 g (8 oz) carrots, peeled and diced
125 g (4 oz) onions, skinned and diced
125 g (4 oz) back bacon, rinded and diced
15 ml (1 tbsp) tomato puree
1.25 ml (1/4 tsp) ground allspice
900 g (2 lb) silverside
150 ml (1/4 pint) red wine
salt and freshly ground pepper
two 28.3 g (1 oz) packets aspic powder
small gherkins, to garnish
1. Melt the lard in a deep flameproof casserole and gently fry the vegetables and bacon for 5-7 minutes. Stir in the tomato puree and allspice. Place the beef on top, pour over the wine. Season and bring to the boil. Cover tightly and cook at 170°C (325°F) mark 3 for about 2 3/4 hours, basting once.
2. Remove the beef from the casserole and cool completely. Strain off the liquid and reserve. Cool the vegetables and bacon.
3. Make the reserved juices up to 1.1 litre (2 pints) with water. Chill and skim off the fat. Bring the juices to the boil and dissolve the aspic powder in the hot liquid.
4. Meanwhile, thinly slice the beef. Layer with the vegetables and bacon in a 2 litre (3 1/2 pint) serving dish. Pour over 900 ml (1 1/2 pint) aspic and chill to set. Garnish with small gherkins and spoon over the remaining aspic.
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