1967 RECIPE FOR PEPPERED BEEF RIB EYE

This is a recipe from this old book of my late mother's.  It is dated 1967.

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.