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Preheat the oven to 300 degrees F.
Add the black and red peppercorns and coriander to a coffee grinder and grind until coarsely chopped, you should see the pieces of black and red pepper individually, don't make it into a powder.
Mix with the other spices in a large shallow dish.
Pat dry the meat with paper towels and roll it in the spice mixture so it is covered well and uniformly on all sides.
Place it onto a rack (if you don't have one it's ok) into a shallow baking sheet or dish.
Cook it for 2-3 hours, after that pour in a half cup of water, and cover the meat with foil, and cook an additional 30 minutes, or until the beef reaches 165 degrees F in the center. I check the internal temperature pretty often, to make sure I don't overcook it.
Cool the meat to room temperature wrap it in plastic wrap and cool overnight in the refrigerator.
Thinly slice and serve.