Peking Roast

  1. Take 2 cuts of beef and make deep slits in the meat.
  2. Insert slivers of garlic and onions.
  3. Marinate beef in 1 cup vinegar for 24 - 48 hours.
  4. When ready to cook, discard the vinegar.
  5. Brown in hot oil until nearly burned on both sides.
  6. Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
  7. Cook slowly at a simmer for 6 hours.
  8. Do not add any seasonings until the last 20 minutes , then add salt and pepper.
  9. 1/2 cup of gin or whisky may be added to the boiling mixture.
  10. Additional water may be needed while cooking.
  11. (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)

Another recipe

Switch theme