Peking Roast

Here's just what you have been waiting for-a new way to cook beef! Wait till you smell it cooking...then taste it...then eat it!
Know what it is! Its Peking Roast!
This recipe is for cheap cuts of roast beef
and when cooked in coffee...it's terrific! Use boiling beef, chuck, brisket, etc.
I learned how to cook cheap cuts of beef this way when we lived for a while in Peking,
China. One hotel is so famous for its tender
beef and I finally learned the secret...so I am passing it on.
I have found that if I mix two different cuts of beef and cook them at the same time, the result is even better. I, personally, like a boiling beef and a brisket. Those who
like all lean meat can eat the brisket but yet get the flavor from the boiling beef.
Take any 3 to 5 lb. roast and use a large knife to cut slits completely through the meat. They will look like little tunnels. Insert slivers of garlic and onion into these
slits. Onions alone may be used if you do not like the taste of garlic. If you prefer it without either, that's all right too.
Put the beef in a bowl and pour 1 cup of vinegar over it, making sure that the vine-
gar runs down into the little slits. Place this in your refrigerator for from 24 to 48 hours.
When ready to cook the roast, discard the vinegar solution and place meat in a HEAVY pot (iron if possible) and brown in oil until
NEARLY burned on both sides. Then pour 2 cups of strong black coffee over the roast. Add 2 cups of water and cover. Cook this SLOWLY at a simmer for 6 hours on top of the stove. DO NOT season with anything else un-
til 20 minutes before serving and then add salt and pepper.
You may add 1/2 cup of gin or whiskey to the boiling mixture if you'd like.
And wait till you taste that yummy black gravy! It may be thickened or left as it is.
If you like lots of gravy, some additional coffee and water may be added. Never add more than 1 cup of each at a time.
Another thing...if you cook the roast too fast or if the lid on your pot is not tight enough, you may need additional coffee and water. Never add more than 1 cup of each at a time.
Another good thing about this roast is that you may cook it ahead of time-when making it for company, it can be made ahead of time and never fails.
Serve the meat with big baked potatoes, green peas, cranberry sauce, and carrots.

[Greg]

Thanks for the recipe, Afra! Will definitely put it on the list of new things to try.

I've made the Peking Roast before and it is really good. However, I used my pressure cooker to make it and it cooks a lot quicker than 6 hrs. The new pressure cookers are great additions to the modern kitchen.

Hey, since the time I posted this recipe, who else has tried this? I am really curious as to how everyone likes it. Each of my friends here to whom I give the recipe really enjoys it and I like it a lot that I make it quite often! Hehe, I hope to hear from someone who has tried this recipe!

[mudbug]

Afra,

Well, since you're looking for feedback, I can say we tried it and really did not care for it. (Followed the recipe to a tee!) The recipe for Peking Roast is very easy to find online and they're all pretty much the same. The flavor was bland and we weren't that impressed.

cchiu: I'm a bit surprised by your response. This is the first time I have come across someone that doesn't like a recipe I posted. Over here where I live, everyone to whom I give the recipe (my friends at church, my co-workers, etc.) have all tried this recipe and assured me that it was delicious. I did not make up this recipe; I copied a recipe I got from school. I must admit that you disappointed me a little by your response.

[mudbug]

Afra, no reason to take it personally, I was just responding to your question (since you asked). Besides, it's always much easier to say you don't like something when your not sitting in front of the cook putting it in your mouth!

I don't doubt your recipe, you can find the same recipe here

Not everyone can like everything. It was worth a try...