Peking Roast

Directions

1. 1
   Take 2 cuts of beef and make deep slits in the meat.
2. 2
   Insert slivers of garlic and onions.
3. 3
   Marinate beef in 1 cup vinegar for 24 - 48 hours.
4. 4
   When ready to cook, discard the vinegar.
5. 5
   Brown in hot oil until nearly burned on both sides.
6. 6
   Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
7. 7
   Cook slowly at a simmer for 6 hours.
8. 8
   Do not add any seasonings until the last 20 minutes , then add salt and pepper.
9. 9
   1/2 cup of gin or whisky may be added to the boiling mixture.
10. 10
    Additional water may be needed while cooking.
11. 11
    (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).