Peking Roast
- 3 -5 lbs beef (use two different cuts such as chuck, boiling beef, brisket, etc.)
- garlic, and
- onion, slivers
- 1 cup vinegar
- 2 -3 tablespoons peanut oil
- 2 cups coffee, brewed strongly
- 1/2 cup gin (or whisky)
- salt and pepper
- Take 2 cuts of beef and make deep slits in the meat.
- Insert slivers of garlic and onions.
- Marinate beef in 1 cup vinegar for 24 - 48 hours.
- When ready to cook, discard the vinegar.
- Brown in hot oil until nearly burned on both sides.
- Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
- Cook slowly at a simmer for 6 hours.
- Do not add any seasonings until the last 20 minutes , then add salt and pepper.
- 1/2 cup of gin or whisky may be added to the boiling mixture.
- Additional water may be needed while cooking.
- (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).
beef, garlic, onion, vinegar, peanut oil, coffee, gin, salt
Taken from www.food.com/recipe/peking-roast-322041 (may not work)