Peking Roast - cooking recipe

Ingredients

3 lb. chuck roast
2 lb. brisket or boiling beef
1 c. cider vinegar
onion buds (slices)
garlic
2 c. black coffee
1 Tbsp. monosodium glutamate
Worcestershire sauce
salt
pepper
parsley

Preparation

Cut slits completely through the meat. Insert slivers of garlic down into the slits. Can use onions instead of garlic. Both garlic and onions are best. Pour 1 cup cider vinegar over meat. Make sure it runs down into the slits where the garlic and onions are. Onion buds are ideal. Put this in the refrigerator for 24 hours.