Peking Roast

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!

• Ready In: 24 hrs 10 mins
• Serves: 6-8

Ingredients

• To Marinate

• 5  lbs roast beef (3-5 lbs.)
•  garlic, slivers
•  onion, slivers
• 1  cup cider vinegar (or white vinegar)

• To Cook

• 2  cups  strong brewed coffee
• 2  cups water
•  salt and pepper

Directions

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.