Have fat trimmed from a 5 or 6-pound boneless rib eye beef roast. Combine 1/2 cup coarsely cracked pepper and 1/2 teaspoon ground cardamom seed; rub all over beef, pressing in with hand.
Place in shallow dish. Mix 1 tablespoon tomato paste, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Add 1 cup soy sauce, then 3/4 cup vinegar. Pour over meat. Chill overnight. Remove meat from marinade. Let stand 1 hour at room temperature. Wrap in foil; place in shallow pan. Roast at 300 degrees for 2 hours for medium-rare. Open foil; ladle out and reserve drippings. Brown roast uncovered at 350 degrees. To 1 cup strained meat juices, add 1 cup water; bring to boiling. Serve with meat. Makes 8 to 10 servings.
Note: This recipe does not follow my usual format but this is how it is in the book.
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