This is the delicious recipe that the Christ Church chefs cooked as the main course at the Italian banquet. It can be found in The Painter, the Cook and L'Arte di Sacla' by Anna Del Conte and Val Archer (Conran Octupus £25), which inspired the banquet.

YOU WILL NEED 2 tbspns olive oil 1kg (2lb 4oz) braising beef, in one piece One onion - sliced Half a carrot - sliced Two celery sticks - sliced Two garlic cloves - left whole One sprig of fresh rosemary One pinch of cinnamon Salt and freshly ground black peppercorns Half litre of Dolcetto or other fruity Italian red wine Half litre of beef stock.

s=11METHOD:o Heat the oil in a casserole and add the beef, onion, carrot, celery, garlic and rosemary.

Season with cinnamon, salt and pepper and cook for about ten minutes, turning the beef to brown it.

Add the wine and stock.

Bring to the boil, then lower the heat and leave it to simmer for an hour.

Remove the meat from the casserole and keep warm.

Remove the rosemary sprig and bring the sauce to the boil and reduce by half.

Puree the sauce with a hand blender until smooth.

Slice the beef, pour over the sauce and serve with mashed potatoes or polenta.This is the delicious recipe that the Christ Church chefs cooked as the main course at the Italian banquet. It can be found in The Painter, the Cook and L'Arte di Sacla' by Anna Del Conte and Val Archer (Conran Octupus £25), which inspired the banquet.

YOU WILL NEED: 2 tbspns olive oil 1kg (2lb 4oz) braising beef, in one piece One onion - sliced Half a carrot - sliced Two celery sticks - sliced Two garlic cloves - left whole One sprig of fresh rosemary One pinch of cinnamon Salt and freshly ground black peppercorns Half litre of Dolcetto or other fruity Italian red wine Half litre of beef stock.

METHOD: Heat the oil in a casserole and add the beef, onion, carrot, celery, garlic and rosemary.

Season with cinnamon, salt and pepper and cook for about ten minutes, turning the beef to brown it.

Add the wine and stock.

Bring to the boil, then lower the heat and leave it to simmer for an hour.

Remove the meat from the casserole and keep warm.

Remove the rosemary sprig and bring the sauce to the boil and reduce by half.

Puree the sauce with a hand blender until smooth.

Slice the beef, pour over the sauce and serve with mashed potatoes or polenta.