Peking Roast

1. 1

   Take 2 cuts of beef and make deep slits in the meat.

2. 2

   Insert slivers of garlic and onions.

3. 3

   Marinate beef in 1 cup vinegar for 24 - 48 hours.

4. 4

   When ready to cook, discard the vinegar.

5. 5

   Brown in hot oil until nearly burned on both sides.

6. 6

   Pour 2 cups of coffee over the beef, add 2 cups of water and cover.

7. 7

   Cook slowly at a simmer for 6 hours.

8. 8

   Do not add any seasonings until the last 20 minutes , then add salt and pepper.

9. 9

   1/2 cup of gin or whisky may be added to the boiling mixture.

10. 10

    Additional water may be needed while cooking.

11. 11

    (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).

No additional tips available.