Peking Roast

Directions

1. 1
   Use knife to cut slits completely through meat like little tunnels.
2. 2
   Insert slivers of onion and garlic into slits.
3. 3
   Put beef in bowl with vinegar poured over it.
4. 4
   Refrigerate 24 to 48 hours, covered.
5. 5
   Throw away vinegar and put roast in a heavy pot and brown in oil until nearly burned on both sides.
6. 6
   Pour coffee over roast.
7. 7
   Add water and cover.
8. 8
   Simmer 6 hours and 20 minutes. Before serving, add salt and pepper for taste.