Peking Roast

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 to 5 lb beef roast

With a sharp knife cut slits in meat. Insert slivers of onion and garlic into these slits. Put meat in to a bowl and slowly pour 1 cup vinegar over it. Cover and place in refrigerator 24 to 48 hours, basting meat occasionally with the vinegar.

When you are ready to cook it, pour the vinegar off, place meat in heavy pot (an iron Dutch oven is perfect) and brown in a small amount of oil until very dark on all sides.

Pour 2 cups strong, black coffee over the meat, add 2 cups water and cover. Cook slowly about 6 hours. Check at times to see if more water is needed. Do not all salt and pepper until about 20 minutes before serving. This can be done in a slow cooker but use 1 cup less coffee and 1 cup less water.





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