Peking Pot Roast - cooking recipe

Ingredients

3 to 5 lb. roast beef
garlic and onion
1 c. vinegar
cooking oil
2 c. strong coffee
2 c. water
salt and pepper to taste

Preparation

Cut slits all over the roast.
Insert slices of garlic and onion in slits.
Put beef in bowl and pour vinegar over it, making sure it runs into the slits.
Refrigerate 24 to 48 hours.
Discard vinegar when ready to cook.
Place meat in heavy pot and brown in oil until almost burned on all sides.
Pour coffee over roast. Add water and cover.
Cook this slowly at a simmer for 6 hours on top of stove.
Twenty minutes before removing from stove, add salt and pepper.
Meat will fall apart.