Next day pour the wine and meat juice into a pan, swish the bag out with a little water. This is the beginning of what will in the end be your delicious gravy....

Cut the extra fat, mix.with fresh rosemary, a tsp. of fresh salt and a few generous grinds of black pepper and scrub the joint with your hands all over

Put the meat in a hot oven (200°C) for an hour, then turn down to 120°C and leave for another half hour

During the last half hour get your veg ready - peel and boil potatoes for 20 mins, strain. Cut beans and broccoli into bite size pieces.

Put water in the bottom pan and stack the steamers on top. Boil for just 5 minutes then drain the water into the gravy pan

And put that on a moderate heat with the onion, bay leaf and garlic. Once bubbling put heat at minimum

Take the meat out

Put the tasty bits from the tray into the gravy pan

Pour the juices into a bowl

and put the joint in a serving dish. Cover and leave to rest while you see to the trimmings

Carefully spoon the fat from the top of the juices into the beef roasting tin. Spread around, add the boiled potatoes, stir around a bit more, and put in the oven for 10 minutes at 22°

Pour the remaining juices 8nto the gravy

And add the water from the steaming pan too. Bring to boil and add the gravy granules and 1 teaspoon of corn flour diluted in a little bit of red wine

Heat two serving dishes by boiling a kettle and pouring hot water in both. Pour the water down the sink, dry and put veg in one dish

And the potatoes in the other one

Turn off the oven and put veg and potatoes in to keep warm while you carve the beef. Drain the gravy through a seive and pour a little over the meat. Put the rest in a jug. Enjoy with the rest of that bottle of red wine you uncorked hours ago!!!