Devilled Roast Beef
The simple addition of a homemade devilled marinade turns this roast topside, rib or sirloin joint into something special.
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean topside, sirloin or rib joint
For the marinade:
- 2 tablespoons English mustard powder
- 1 teaspoon ground allspice powder
- 6 tablespoons tomato ketchup
- 2 teaspoon paprika
- 2 teaspoons cayenne pepper, optional
For the gravy:
- 25g plain flour
- 600ml 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 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- 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 2 tablespoons 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.