Peking Roast

[Cryambers]

I found this a while back in the "Hints from Heloise" column in the newspaper.
This makes really good shredded beef for bbq beef sandwiches.

--pat

* Exported from CookWorks for MasterCook II *

Peking Roast

Recipe By : Hints from Heloise, The Washington Post
Serving Size : 6
Preparation Time: 0:00
Categories :

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
5 pounds beef roast -- any cut
garlic -- slivered (optional)
onion -- slivered
1 cup vinegar -- apple cider or white
water
vegetable oil
2 cups coffee -- strong black
2 cups water
salt and pepper

With a sharp knife, cut slits in the roast and insert slivers of garlic and
onion. Put the meat into a bowl and slowly pour the vinegar over it and then
add enough water to cover the meat. Cover with plastic wrap and refrigerate
for 24 hours, basting the meat occasionally.
When the meat has marinated long enough and you're ready to cook it, pour the
vinegar solution off and pat the meat dry with a paper towel. Place the meat
in a heavy pot (an iron Dutch oven is best) and brown in oil until very dark
on all sides.
Pour the 2 cups brewed coffee over the meat and add the 2 cups of water.
Cover and cook over low heat for approximately 6 hours on top of the stove.
You may need to add more water, so check it once in a while, making sure it
doesn't cook dry. Add only a small amount of water at a time. Do not add
salt or pepper until about 20 minutes before serving.

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NOTES : This was first printed ca. 1960, by the original Heloise, in her
"Hints from Heloise" column.