• 1 kg (2 lb 4 oz) topside, blade or silverside beef
• 1 white onion
• 1 celery stalk
• 1 large carrot, cut into large chunks
• about 8 whole peppercorns

Sauce

• 10 g (¼ oz) butter
• 20 g (1 oz) plain (all-purpose) flour
• juice of half a lemon
• 1 teaspoon soft brown sugar
• 1 large pinch ground chilli powder
• ½ teaspoon ground cinnamon
• a pinch of ground cloves
• 90 g (3 oz) plump raisins
• 2 tablespoons pouring (single) cream

Put the beef in a large heavy-based saucepan with the onion, celery, carrot and peppercorns. Add about 4 litres (16 cups) of water, season with salt and bring to the boil. Skim the surface of any scum, cover with a lid and simmer for about 2½ hours or until the meat is really soft. Check the water level occasionally and add a little more if it looks like it needs it. Remove from the heat.

To make the sauce, pat the butter in the flour and put in a small saucepan. Add 625 ml (2½ cups) of the beef broth, the lemon juice, sugar, chilli, cinnamon and cloves, whisk well and then add the raisins. Heat through until it thickens a bit and then add the cream. Heat until it starts to bubble.

Slice the meat fairly thickly and serve immediately with the hot raisin sauce spooned over.