Peking Roast

READY IN: 24hrs 10mins
Recipe by Oolala

Found this in a Heloise column. It was requested as a reprint from a recipe originally printed over 40 years ago. This roast beef is marinated and cooked in coffee! I love unusual sounding recipes. Might want to consider decaf!

Top Review by Darkhunter

Extremely tasty! Love the taste with all that garlic and onion. As I was only making this for 2, I used a small arm roast. The liquid made a wonderful gravy. Thnx for sharing your recipe, Oolala. Made for Comfort Cafe Snow Queen Chalet Jan 2010.

Ingredients Nutrition


  1. With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
  2. Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
  3. Cover with plastic wrap and refrigerate for 24-48 hours.
  4. When ready to cook, pour the vinegar off.
  5. Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
  6. Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
  7. Cover and cook slowly for approximately 6 hours on top of the stove.
  8. You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
  9. Season well, but do not add the salt and pepper until about 20 minutes before serving.

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