Peking roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef roast, less tender cut |
| 2 | tablespoons | Cooking oil or margarine |
| 2 | cups | Prepared strong coffee |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper |
Directions
Brown meat well in hot oil in large heavy saucepan or Dutch oven over medium heat.
Add remaining ingredients. Bring to boil. Cover. Simmer gently for about 3 hours until tender. Turn 2 or 3 times. The outside has an elusive flavor quite similar to a burned coffee taste. Since the flavor doesn't penetrate the meat very deeply, serve with juice served on the side or spooned over meat slices. Serves 6 Typed in MMFormat by cjhartlin@...
Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 18, 1999