PEKING ROAST
It seems that there are several versions of this recipe floating around. I have the clipping from Heloise's column side by side with a hand written recipe card with some variations. I've had both recipes for many years. Here's the versions from the recipe card. I've always made it this way and it's delicious. This is a great way to prepare the less expensive cuts of beef. Mixing two different cuts of beef imparts a blend of flavors that is very tasty.
Provided by Cucina Casalingo
Categories Roast Beef
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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.).
Nutrition Facts : Calories 975.9, Fat 99.3, SaturatedFat 40.6, Cholesterol 134.8, Sodium 37.1, Protein 11.2
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