Aunt Sammye'S Peking Roast

1. 1

   Cut slits completely through the meat.

2. 2

   Insert slivers of garlic and onion into slits.

3. 3

   Place brisket in bowl and pour 1 cup of vinegar over it.

4. 4

   Be sure vinegar gets into slits.

5. 5

   Soak 24 to 48 hours in refrigerator.

6. 6

   When ready to cook, pour off vinegar. Brown in heavy pot in small amount of cooking oil until almost burned on both sides.

7. 7

   Pour 2 cups of strong black coffee over roast.

8. 8

   Add 2 cups water.

9. 9

   Cover and simmer on top of stove for 6 hours.

10. 10

    Twenty minutes before serving, add salt and pepper.

11. 11

    (You may use 1/2 cup of gin or whiskey to boiling mixture.)

* Per serving · 4 servings · Values may vary.

No additional tips available.