Braised Beef in Aspic

Braised Beef in Aspic

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Servings: 8
Calories: 342


  • 1/2 oz lard
  • 8 oz carrots peeled and diced
  • 4 oz onions skinned and diced
  • 4 oz back bacon rinded and diced
  • 1 tbsp tomato puree
  • 1/4 tsp ground allspice
  • 2 lb silverside
  • 1/4 pint red wine
  • salt and freshly ground pepper
  • 2 oz aspic powder
  • small gherkins to garnish


  • 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.
  • Remove the beef from the casserole and cool completely. Strain off the liquid and reserve. Cool the vegetables and bacon.
  • 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.
  • 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.
Calories: 342 kcal
Carbohydrates: 5 g
Protein: 23 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 226 mg
Potassium: 498 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 4836 IU
Vitamin C: 4 mg
Calcium: 40 mg
Iron: 3 mg
Ingredients Beef, Beef Silverside
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