Peking roast

Peking roast

Ingredients/Components

• water - 2 c
• vinegar - 1 c
• onion and garlic - 1 item
• strong coffee - 1 c
• chuck blade roast - 3 4

How to make peking roast:

Cut 1-inch slits into sides of the meat all around. Press small wedges of onion and garlic alternately into each slit (garlic may be omitted). Place in a large bowl or plastic bag. Pour 1 cup vinegar over meat. Refrigerate for 24 to 48 hours, turning occasionally.

To cook, remove meat from liquid and place in a heavy kettle. Brown in a small amount of fat until almost burned. Add the coffee and water. Cover and simmer over low heat about 4 hours. Meat will be very dark and very tender.

Recipe categories: Condiments, etc., Main dish, Marinades and rubs.