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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.
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.
1.3kg (3lb) lean topside, sirloin or rib joint
30ml (2tbsp) English mustard powder
5ml (1tsp) ground allspice powder
Salt and pepper
90ml (6tbsp) tomato ketchup
10ml (2tsp) paprika
10ml (2tsp) cayenne pepper, optional
25g (1oz) plain flour
600ml (1pint) good, hot beef stock