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

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)