1 carrot (Roughly diced)
1 onion (roughly diced)
2 sticks celery (roughly diced)
1 bouquet garni (thyme, parsley stalks, pepper corns, bay leaf)
1/2 bottle red wine (or 325ml additional of stock)
2 pints good beef stock
1 tbsp tomato puree
salt and pepper

Your target EGG temperature is 250˚c.

If you didn’t know already: carrots, celery and onions are called a mire poix when sautéed together to form the base for a sauce. Add your mire poix and bouquet garni to your drip pan and enough water to cover. Then, set your roasting joint above and get cooking.

After the first the first hour underneath your roasting joint, it’s time to add your beef stock and wine. Top up occasionally with water if your liquid is reducing too far.

When your meat’s done cooking, take out the drip pan, and rest your meat over the drip pan on a roasting rack.

Once it’s time to carve, strain your drip pan into a sauce pan and force as much through a sieve as you can.

Reduce your stock by a third directly on the ceramic half of the EGGspander. If you want, you can thicken with cornflour. We prefer to leave it as it is.

Always adjust seasoning at the end and taste, taste, taste. You always add, but you can’t take away.

Remember that the further you reduce the stock the more the flavour intensifies, so this bit’s totally up to you.

Bon appetit.