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Print this Recipe    Peking Roast

PEKING ROAST

3 to 5 lb beef roast
garlic slivers
onions slivers
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 occasionally.

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 coffee 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.

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