Peking roast

Yield: 6 Servings

Measure 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

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

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