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.

　　

Ingredients

makes 20 to 24 servings

　　One 10- to 12-pound round of beef

　　

For the Espresso Rub

2 tablespoons finely ground espresso coffee beans

　　2 tablespoons packed brown sugar

　　2 tablespoons kosher salt

　　1 tablespoon coarsely ground black pepper

　　1 tablespoon freshly ground black cardamom seeds (see Note)

　　1 tablespoon peeled and grated fresh ginger

　　6 garlic cloves, chopped

　　1/4 cup tart red currant jelly

　　

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.

　　Cooks' Note

　　To grind cardamom seeds, place the seeds in a spice or coffee grinder and process. Alternatively, grind using a mortar and pestle.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.