Peppered Rib-Eye

Ingredients:
1 rib-eye, about 5-6 pounds
½ cup coarsely cracked black pepper
½ tsp ground cardamom
1 cup soya sauce
¾ cup white vinegar
1 clove garlic
1 Tbsp tomato paste
1 tsp paprika
2 cups beef stock, seasoned
1 Tbsp cornstarch

Method:

1. Combine the pepper and the cardamom and sprinkle over the meat. Combine the soy sauce, vinegar, garlic, tomato paste and paprika to make a marinade. Place the meat in a plastic bag and cover with the marinade. Chill in the refrigerator for 24 hours, turning occasionally.
2. Remove from the fridge, drain and reserve the marinade. Let stand at room temperature for 1 hour.
3. Preheat oven to 325°F.
4. Wrap meat securely in foil, place it in a roasting pan, and roast for 1 hour. Remove from the oven, open the foil and drain and reserve the juices. Raise the oven temperature to 400°F and brown the rib-eye, uncovered, for ten minutes. Remove from oven and keep warm.
5. Skim the fat from the reserved pan juices, combine the juices with ¼ cup of the marinade and add the beef stock. Mix the cornstarch with some water and add to the simmering stock. Simmer for two minutes or until clear. Serve with the roast.