Peking Roast - cooking recipe

Ingredients

3 to 5 lb. chuck or 2 cuts beef
2 cloves garlic
1/2 onion
1 c. vinegar
2 c. strong, black coffee
salt and pepper
1/2 c. gin or whiskey

Preparation

Cut slits through the roast and insert in them slivers of garlic and onion.
Put roast in a bowl and pour vinegar over. Place in refrigerator for 24 to 48 hours.
Then discard vinegar. Brown in heavy iron pot until nearly burned on all sides.
Then pour 2 cups coffee over roast; add 2 cups water and cover.
Cook slowly 6 hours at simmer.
Twenty minutes before serving, add salt and pepper and gin or whiskey, if desired.