Peking Roast - cooking recipe

Ingredients

3 -5 lbs beef (use two different cuts such as chuck, boiling beef, brisket, etc.)
garlic, and
onion, slivers
1 cup vinegar
2 -3 tablespoons peanut oil
2 cups coffee, brewed strongly
1/2 cup gin (or whisky)
salt and pepper

Preparation

Take 2 cuts of beef and make deep slits in the meat.
Insert slivers of garlic and onions.
Marinate beef in 1 cup vinegar for 24 - 48 hours.
When ready to cook, discard the vinegar.
Brown in hot oil until nearly burned on both sides.
Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
Cook slowly at a simmer for 6 hours.
Do not add any seasonings until the last 20 minutes , then add salt and pepper.
1/2 cup of gin or whisky may be added to the boiling mixture.
Additional water may be needed while cooking.
(Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).