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.
