"Coffee" Peking Roast

By glomcrae

from Heloise:

We were staying at a little Chinese hotel which served the most delicious roast beef that I had ever put in my mouth. One night the Chinese cook revealed his secret. Here it is:

Ingredients

• 3-5 lb. of beef
• clove garlic, cut into slivers
• onion, cut into slivers
• 1 cup vinegar
• 2 cups strong coffee
• salt and pepper to taste

Preparation

Step 1

Use a large knife to cut slits completely through the meat. Insert slivers of garlic down into the slits. Those who do not like garlic can use onions instead. Both may be used if you wish. (The Chinese cook did both, one onion sliver and one garlic slivers, etc.)

Pour 1 cup vinegar over the meat and make sure it runs down into the little slits where the garlic and onion buds have been placed. Put this in your refrigerator and leave it for 24-38 hours.

When ready to cook, place in a big, heavy pot --- iron if possible --- and brown in oil until nearly burned on all sides.

Pour 2 cups of strong (brewed) coffee over meat. Add 2 cups of water and cover. Simmer on top of stove for four to six hours. Season with salt and pepper 20 minutes before serving time.

(If you cook your roast too fast or the lid is not tight enough, you may need some additional water. This does not change the taste of your roast. Never add more than 1 cup of water at a time after the mixture has begun to boil down.)

That all there is to it, gals! -- Heloise (1919-1977)