Peking Roast Recipe
- 3 lbs. chuck or possibly English cut roast
- Garlic & onion slivers
- 1 c. vinegar
- 2 c. strong black coffee
- 2 c. water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Trim all the bone and fat you can from the meat.
- Poke vertical slits in meat with a paring knife.
- Put slivers of onion and garlic in the slits.
- Place meat in a baking dish or possibly cake pan.
- Pour vinegar over the roast, making sure it runs into slits.
- Marinate 24 hrs in refrigerator, turning several times.
- Brown meat in a large, heavy, greased saucepan till very browned.
- Pour off any grease.
- Add in coffee, vinegar marinade, water, salt and pepper and bring to a boil.
- Reduce heat.
- Cover and simmer 4 to 6 hrs.
- Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate.
- Serves 6 to 10.
- Yield: 10 (3 ounce.)
- servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.
chuck, garlic, vinegar, black coffee, water, salt, pepper
Taken from cookeatshare.com/recipes/peking-roast-11154 (may not work)