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!"
photo by Darkhunter photo by Darkhunter
photo by Darkhunter
Ready In:
24hrs 10mins




  • With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
  • Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
  • Cover with plastic wrap and refrigerate for 24-48 hours.
  • When ready to cook, pour the vinegar off.
  • Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
  • Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
  • Cover and cook slowly for approximately 6 hours on top of the stove.
  • 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.
  • Season well, but do not add the salt and pepper until about 20 minutes before serving.

Questions & Replies

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  1. 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.
  2. JenSmith
    I make this all the time--how funny! It's really yummy! Anyway, I didn't get my recipe from the column--I have the original book! Got it from my grandma. What a co-eek-ee-dink!
  3. mandabears
    thank you for posting this recipe. i have made it for a million years and never thought of posting it. it is time consuming and even though the ingredients are weird, the end results are terrific. i usually set off the smoke alarms in the house when i make it.


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