Peking Roast Beef

Mattye Guire, R.B. Elementary

Kathyn Nutt, Lillie School

  • 3 to 5 lb beef roast
  • 1 cup vinegar
  • 2 cup strong black coffee
  • 2 cup water
  • Oil for browning
  • Garlic and onion
  • Salt and pepper

Take your roast and use a large knife to cut slits completely through the meat. Insert slivers of garlic and onion into these slits. Put the beef in a bowl and pour 1 cup of vinegar over it making sure the vinegar runs down into the little slits. Place this in your refrigerator for 24 to 48 hours. When ready to cook the roast, pour the vinegar off and place the meat in a heavy pot (an iron one if possible) and brown in oil until very dark on both sides. Pour 2 cups of strong black coffee over the roast. Add 2 cups of water and cover. Cook this slowly for 6 hour on top of the stove. If your roast is cooked too fast, or, the lid on your pot is not tight enough, you may need to add additional water, but never add over 1 cup at a time. Do not season with anything else until 20 minutes before serving time and then add salt and pepper. That’s all.





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