Peking Roast

Ingredients

3 to 5lb beef roast garlic slivers as desired
onion slivers as desired 8 fl oz vinegar
water vegetable oil
16 fl oz strong black coffee salt and pepper

Insert as much garlic and onion slivers as desired by cutting small slits in meat and inserting the onion and garlic. Put meat into a bowl and pour over the vinegar. Add enough water to cover the meat. Cover and refrigerate for 24 hours, basting meat occasionally.

When ready to roast, drain off liquid and discard. Pat meat dry. Place meat in a heavy skillet or Dutch oven. Pour over the 2 cups of brewed coffee and 2 cups of water. Cover and cook over low heat on the stove top for about 6 hours. Check often and add more water if needed. Season with salt and pepper 20 minutes before serving.

The Roast & Post Coffee Co. ®

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