Aunt Sammye'S Peking Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) brisket
1 clove garlic
1 onion
1 c. vinegar
cooking oil
2 c. strong black coffee
2 c. water
salt and pepper to taste

Preparation

Cut slits completely through the meat.
Insert slivers of garlic and onion into slits.
Place brisket in bowl and pour 1 cup of vinegar over it.
Be sure vinegar gets into slits.
Soak 24 to 48 hours in refrigerator.
When ready to cook, pour off vinegar. Brown in heavy pot in small amount of cooking oil until almost burned on both sides.
Pour 2 cups of strong black coffee over roast.
Add 2 cups water.
Cover and simmer on top of stove for 6 hours.
Twenty minutes before serving, add salt and pepper.
(You may use 1/2 cup of gin or whiskey to boiling mixture.)