Peking roast beef

Yield: 3 servings

Measure Ingredient
5 pounds Roast
\N \N Slivers of onion or garlic
1 cup Vinegar
2 cups Strong black coffee
2 cups Water

Using a knife, cut slits completely through the meat; insert the garlic or onion slivers according to which taste your family prefers.

Place the beef in a bowl and pour vinegar over, making sure it is poured in the slits also. Place in the refrigerator for 24 to 48 hours. When you're ready to cook the roast pour off the vinegar and place in a heavy pot (iron if you have one) and brown in oil until its very dark on both sides. Pour coffee over the roast, then water and cover. Cook slowly for 6 hours on the stove top. If roast is cooking too fast, add 1 cup of water at a time. Do not season until 20 minutes before serving. Randy Rigg Submitted By RANDY RIGG On 04-14-95

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