I first came across this cooking method a few years ago, and at first I wasn’t too sure. To me, cooking food wrapped in plastic isn’t proper cooking. But this dish really works: you don’t need any fancy equipment, just time and a low oven. There are complicated explanations, but, being a Yorkshireman, I like to keep things simple. Basically, long, low-temperature cooking means that the fibres in the meat don’t firm up too much. It’s a bit like when you tense up on getting into a hot bath – when you get in a warm bath, you don’t, and that’s why this beef tastes so good. Before you start, check that your clingfilm is suitable for use with all foods and at 80°C.