Trim the meat of any fat or sinew

In a bowl mix together the rest of the ingredients except for the wine. This is your cure for the meat.

Using a food-safe container in which the meat sits snugly (I use a tupperware box) add the cure and the meat, making sure the meat is well coated.

Cover with a lid and place in the fridge for four days, turning the meat every other day.

After the four days pour the bottle of wine into the container so the meat is almost covered and then place back in the fridge.

Turn the meat once a day for five days. When the five days are up remove the meat from the container and pat it dry.

Empty the container, wash and dry. Cover the meat in a double layer of muslin and place back in the empty container, making sure it is elevated in the container so air can circulate around the beef. (I used a couple of metal biscuit cutters).

Leave in the fridge for at least three weeks, turning it halfway through.

After this time it should be fairly hard on the outside but still soft and red in the centre. If there is any sign of white mould remove with vinegar, it is perfectly safe to eat.

Slice thinly across the grain and serve with a drizzle of olive oil and cracked black pepper.