Peking Roast - cooking recipe

Ingredients

3 to 5 lb. rump roast, boiling beef or brisket
1 onion, cut into slivers
1 pod garlic, cut into slivers
1 c. vinegar
2 c. coffee (black and strong)
2 c. water
salt and pepper to taste

Preparation

Use knife to cut slits completely through meat like little tunnels.
Insert slivers of onion and garlic into slits.
Put beef in bowl with vinegar poured over it.
Refrigerate 24 to 48 hours, covered.
Throw away vinegar and put roast in a heavy pot and brown in oil until nearly burned on both sides.
Pour coffee over roast.
Add water and cover.
Simmer 6 hours and 20 minutes. Before serving, add salt and pepper for taste.