4.5

kg

beef roast

1/3

cup

black peppercorns

1

tsp

ground cardamom

1

Wipe the meat on all sides and tie with kitchen string. Place peppercorns between waxed paper, and with a rolling pin or meat mallet, crack the peppercorns. Mix the cracked peppercorns with cardamom and press the mixture into the meat, covering the entire surface. Place meat on a rack in a roasting pan and let sit at room temperature for 30 minutes before cooking.

2

Preheat oven to 260°C.

3

Place the pan on the middle rack of the oven and roast for 1¼ hr for rare; 1¾ hr for medium. Remove from oven and let stand 20 minutes before carving.