Peking Roast

piątek, 31 stycznia 2014

Peking Roast

Time: 24 hrs 10 mins


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


  • 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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