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1
Put the beef in a sealable freezer bag and pour in the wine.
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2
Seal and leave overnight (or for a few hours if you want to cook it today)
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3
Next day pour the wine and meat juice into a pan, swish the bag out with a little water.
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4
This is the beginning of what will in the end be your delicious gravy....
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5
Cut the extra fat, mix.with fresh rosemary, a tsp.
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6
of fresh salt and a few generous grinds of black pepper and scrub the joint with your hands all over
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7
Put the meat in a hot oven (200AC) for an hour, then turn down to 120AC and leave for another half hour
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8
During the last half hour get your veg ready - peel and boil potatoes for 20 mins, strain.
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9
Cut beans and broccoli into bite size pieces.
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10
Put water in the bottom pan and stack the steamers on top.
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Boil for just 5 minutes then drain the water into the gravy pan
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12
And put that on a moderate heat with the onion, bay leaf and garlic.
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13
Once bubbling put heat at minimum
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14
Take the meat out
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15
Put the tasty bits from the tray into the gravy pan
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16
Pour the juices into a bowl
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and put the joint in a serving dish.
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18
Cover and leave to rest while you see to the trimmings
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19
Carefully spoon the fat from the top of the juices into the beef roasting tin.
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20
Spread around, add the boiled potatoes, stir around a bit more, and put in the oven for 10 minutes at 22A
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21
Pour the remaining juices 8nto the gravy
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22
And add the water from the steaming pan too.
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23
Bring to boil and add the gravy granules and 1 teaspoon of corn flour diluted in a little bit of red wine
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24
Heat two serving dishes by boiling a kettle and pouring hot water in both.
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25
Pour the water down the sink, dry and put veg in one dish
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26
And the potatoes in the other one
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27
Turn off the oven and put veg and potatoes in to keep warm while you carve the beef.
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28
Drain the gravy through a seive and pour a little over the meat.
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29
Put the rest in a jug.
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30
Enjoy with the rest of that bottle of red wine you uncorked hours ago!!
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31
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