1. Dissolve the stock cube in 100ml hot water, then add the wine.
Pour the mixture into a large roasting pan and place the meat in the liquid.
Roast in a preheated oven for one hour or until cooked through.
Remove the meat from the roasting pan, reserving the cooking juices.
2. Sauce Mix all the ingredients for the sauce, except the cornflour, in a large saucepan.
Add 100ml of the cooking juices from the roasting pan, and bring to the boil, then reduce the heat to simmer.
3. Make a paste with the cornflour and a little cold water.
Slowly add the cornflour paste to the sauce mixture, stirring continuously until the sauce starts to thicken.
Gently simmer for five minutes, then set aside.
4. Serve the meat on mashed potatoes and stir-fried peppers (recipes alongside) topped with the sauce.