Peking Roast

Directions

1. 1
   Cut slits completely through meat.
2. 2
   Insert slivers of garlic and onion into these slits.
3. 3
   Put beef in a bowl and pour 1 cup of vinegar over it making sure that vinegar runs down into the little slits.
4. 4
   Place in refrigerator for 24 to 48 hours.
5. 5
   When ready to cook, drain vinegar off and brown meat in iron skillet until almost burned on all sides.
6. 6
   Pour 2 cups of strong black coffee over roast.
7. 7
   Add 2 cups of water and cover.
8. 8
   Cook this slowly at a simmer for 6 hours.* Do not season until 20 minutes before ready to serve.
9. 9
   Then add salt and pepper.
10. 10
    Pan drippings will be very dark and will make excellent gravy.
11. 11
    Roast will fall apart at touch of fork.