Devilled Roast Beef

Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

1.3kg/3lb lean topside, sirloin or rib joint
For the Marinade:

30ml/2tbsp English mustard powder
5ml/1tsp ground allspice powder
Salt and freshly milled black pepper
90ml/6tbsp tomato ketchup
10ml/2tsp paprika
10ml/2tsp cayenne pepper, optional
For the Gravy:

25g/1oz plain flour 600ml/1pint good, hot beef stock

In a small bowl mix together the marinade ingredients until smooth.
Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper, season with salt and pepper and rub the mixture over the surface of the joint. Cover and refrigerate for 2 hours or overnight, if time allows.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a metal rack in a large roasting tin, and open roast in a preheated oven for the preferred, calculated cooking time, basting occasionally with any rich juices. After 30 minutes, lightly cover the joint with foil to prevent burning. When the beef is cooked transfer to a platter, loosely cover with foil and leave to rest for 5-10 minutes.
Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
Serve the beef with Yorkshire puddings and gravy.

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