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Peking Roast
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Ingredients
| 3 to 5lb beef roast | garlic slivers as desired |
| onion slivers as desired | 8 fl oz vinegar |
| water | vegetable oil |
| 16 fl oz strong black coffee | 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. Add enough water to cover the meat. Cover and refrigerate for 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 2 cups of water. Cover and cook over low heat on the stove top for about 6 hours. Check often and add more water if needed. Season with salt and pepper 20 minutes before serving.
The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in
England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93