Scrub the carrots and celery and peel the onions. Cut the vegetables into even sized chunks and place in a deep roasting dish.

Pat the meat dry with paper towel. Use a sharp knife to make slits at regular intervals all over the meat.

Poke a sprig of thyme and a juniper berry deep into each slit.

Smear the butter over the meat and sprinkle over the salt and pepper.

Put the meat on top of the vegetables in the dish.

Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and cook for 20 minutes.

Reduce the heat to 180 C / 350 F / 160 FAN / Gas 4 for 10 minutes per 500g for a medium roast or 15 minutes per 500g for medium to well done.

Transfer the meat to a warm dish and loosely cover with foil to rest for 20 minutes.

Add the wine to the roasting dish over a medium heat.

Use a wooden spoon to loosen any crispy bits and bring to a simmer for a couple of minutes to reduce slightly.

Add the red currant jelly and the beef stock then tip into a blender and process until smooth.

Return the mixture to a clean saucepan and bring to simmer.