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home > recipes > meat > peking roast
PEKING ROAST I haven't tried this but this recipe is supposed to be very moist and flavorful with a wonderful gravy. 3 to 5 lb beef roast garlic slivers as desired onions slivers as desired 1 cup vinegar water vegetable oil 2 cups strong black coffee 2 cups water salt and pepper Insert as much garlic and onion slivers as desired by cutting small slits in meat and inserting the onion and garlic. Put meat into a bowl and pour over the vinegar and add enough water to cover the meat. cover and refrigerate 24 hours, basting meat occassionally ( I think putting meat in a zip lock bag would be the best idea ). When ready to roast, drain off liquid and discard. Pat meat dry. Place meat in a heavy skillet or dutch oven. Pour over the 2 cups of brewed cofee and the 2 cups water. Cover and cook over low heat on the stove top about 6 hours. Check once and a while and add more water if needed. Salt and pepper 20 minutes before serving. Source: the original Heloise newspaper columnist

Peking Roast


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keyword: peking
keyword: roast
recipes for meat
recipes by butterflydog
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(posted February 24, 1997)

PEKING
ROAST

I haven't tried this but this recipe is supposed to be very moist and flavorful with a wonderful
gravy.

3 to 5 lb
beef roast
garlic slivers as desired
onions slivers as desired
1 cup
vinegar
water
vegetable oil
2 cups
strong black coffee
2 cups water
salt and pepper

Insert as much
garlic and onion slivers as desired by cutting small slits in meat and inserting the onion and garlic. Put meat into a bowl and pour over the vinegar and add enough water to cover the meat. cover and refrigerate 24 hours, basting meat occassionally ( I think putting meat in a zip lock bag would be the best idea ). When ready to roast, drain off liquid and discard. Pat meat dry. Place meat in a heavy skillet or dutch oven. Pour over the 2 cups of brewed cofee and the 2 cups water. Cover and cook over low heat on the stove top about 6 hours. Check once and a while and add more water if needed. Salt and pepper 20 minutes before serving.

Source: the original Heloise newspaper columnist


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