Peking Roast

piątek, 31 stycznia 2014

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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