Peking Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) roast
1 small onion, cut in slivers
1 clove garlic, cut in slivers (optional)
1/2 to 1 c. white vinegar
2 Tbsp. oil
2 c. strong black coffee
2 c. water
salt and pepper to taste

Preparation

With a sharp knife, cut slits into the meat; insert slivers of onion and garlic into the slits.
Put the meat in a bowl and slowly drizzle vinegar over it.
Cover tightly and place in refrigerator overnight.
Before cooking, pour off the vinegar and wipe the meat with a clean, dry cloth.
Place the roast in a heavy pot and brown it on all sides in the oil.
Pour the coffee over the meat; add water.
Cover and cook slowly on top of the stove for approximately 6 hours.
Additional water may be needed, so check and add only a small amount at a time.
Add salt and pepper only during the last 20 minutes.