This roast is an exception to the guidelines in the beef roasting chart. Some butchers call this the least tender of the rounds of beef, the “knuckle cut.” It needs to be cooked long and slow. When it is low-roasted, wrapped in foil, it cooks in its own juices to tender juiciness. Normally, I would cook the roast at 250°F, but in the convection oven, I reduce the temperature to 200°F. This is a convenient way to roast an inexpensive cut of meat for a large number of people. Espresso coffee beans and a bouquet of spices contribute to the deep, rich color of the beef and the juices are transformed into a delicious mahogany-colored sauce.
To grind cardamom seeds, place the seeds in a spice or coffee grinder and process. Alternatively, grind using a mortar and pestle.
Recipe information
Yield
makes 20 to 24 servings
Ingredients
For the Espresso Rub
Preparation
Step 1
Position the oven racks so that there will be adequate space for the roast; remove the top racks if necessary. Preheat the oven to convection roast at 200°F.
Step 2
Wipe the roast dry and place it in the center of a large piece of heavy-duty foil. To make the espresso rub, combine all the ingredients and press them evenly onto the roast. Wrap the roast tightly in the foil and place in a shallow-rimmed roasting pan.
Step 3
Roast for 6 hours or until an instant-read thermometer reaches 145°F. Remove from the oven and let stand for 15 to 20 minutes (the internal temperature will continue to rise). Meanwhile, drain the drippings into a heavy skillet and heat to boiling. Boil until the juices are thick and syrupy and reduced to about 1 1/2 cups. Whisk in the red currant jelly. Spoon enough sauce over the roast to glaze it.
Step 4
To carve the roast, cut it across the grain into very thin slices (about 1/8 inch thick). Spoon the remaining sauce over the slices to serve.
