Peking Roast

5 ingredients
4 steps

Ingredients

  • 3 to 4 lb. chuck blade roast
  • onion and garlic
  • 1 c. vinegar
  • 1 c. strong coffee
  • 2 c. water

Directions

  1. 1
    Cut 1-inch slits into sides of the meat all around.
  2. 2
    Press small wedges of onion and garlic alternately into each slit (garlic may be omitted).
  3. 3
    Place in a large bowl or plastic bag. Pour 1 cup vinegar over meat.
  4. 4
    Refrigerate for 24 to 48 hours, turning occasionally.

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