Peking Roast - cooking recipe

Ingredients

3 to 5 lb. any cut beef (chuck or brisket)
2 c. water
1 c. vinegar
2 c. black coffee
salt and pepper to taste

Preparation

Cut slits completely through meat.
Insert garlic or onion or both.
Pour the vinegar over meat; leave in refrigerator 24 to 48 hours.
Place in big heavy pot (iron).
Brown in oil until nearly burned on all sides.
Pour 2 cups coffee over meat.
Add water; cover and simmer on top of stove 4 to 6 hours.
Season with salt and pepper before serving time (about 20 minutes).
Make gravy with broth.
Water may be added as needed while simmering.