Peking Roast

1. 1

   Use knife to cut slits completely through meat like little tunnels.

2. 2

   Insert slivers of onion and garlic into slits.

3. 3

   Put beef in bowl with vinegar poured over it.

4. 4

   Refrigerate 24 to 48 hours, covered.

5. 5

   Throw away vinegar and put roast in a heavy pot and brown in oil until nearly burned on both sides.

6. 6

   Pour coffee over roast.

7. 7

   Add water and cover.

8. 8

   Simmer 6 hours and 20 minutes. Before serving, add salt and pepper for taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.