How interesting!
Basically, you make a crust over the beef. And yes, there is a LOT of pepper.
I have made crusted meats before. You don’t generally place them in a marinade though. I truly thought that the crust would wash away while the beef was in the marinade overnight.
Surprisingly, it did not. The marinade soaked into the meat nicely. It helped to break it down a bit as well.
The end result was a very flavorful roast. The crust gave it a spicy edge that was not unpleasant.
The gravy whipped up beautifully as well. I would not call it an au jus, it was thicker than that. But it was a very flavorful gravy for sure.
ROAST PEPPERED RIB EYE OF BEEF
6 Pound Rib Eye Of Beef
1/2 Cup Black Pepper
1/2 Teaspoon Cardamom
1 Tablespoon Tomato Paste
1/2 Teaspoon Garlic Powder
1 Teaspoon Paprika
1 Cup Soy Sauce
3/4 Cup Vinegar
1 Cup Water
1 1/2 Tablespoons Cornstarch
1/4 Cup Water
Combine pepper and cardamom. Rub all over beef and press into meat with heel of your hand. Place roast in pan. Mix together tomato paste, garlic powder, and paprika. Gradually add soy sauce, then vinegar. Pour over meat and refrigerate overnight. Reserve marinade, let meat stand at room temperature for 1 hour. Wrap in foil and place in a shallow pan. Roast in a 300 degree oven for 1 1/2 hours. Open foil and reserve drippings. Brown, uncovered in a 350 degree oven while making gravy. Strain drippings, skim off fat. Take one cup of skimmed meat drippings plus one cup of water and bring to a boil. Add a little of the marinade. Serve as an au jus with meat.
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