Peking Roast - cooking recipe

Ingredients

3 to 5 lb. beef roast
onion, cut into thin slices
garlic, cut into thin slices
1 c. vinegar
water
2 c. strong black coffee
2 c. water
salt to taste
oil

Preparation

Cut slits into roast.
Insert onion and garlic into slits. Put meat in a bowl and slowly pour vinegar over it.
Add enough water to cover the meat.
Cover with plastic wrap and place in refrigerator for 24 to 48 hours.
Pour vinegar off and place meat in a large heavy pot.
Brown in oil until very dark on both sides. Pour coffee and 2 cups water over the meat and cover with lid. You may need to add a little water during cooking.
Add salt 20 minutes before serving.
Bake at 350\u00b0 for 2 hours or until done.