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PEKING ROAST Recipe

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This recipe for PEKING ROAST, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Eastwood
Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 to 5 lb. roast
garlic and onion
1 cup vinegar
2 cups strong black coffee

Directions:
Directions:
With a large knife slit roast and stuff garlic in slits. Pour vinegar over roast and refrigerate for 24 to 48 hours. Using an iron pot, brown roast in oil until nearly burnt. Pour coffee over meat, add 2 cups water and cover. Simmer on top of stove 4 to 6 hours. Salt and pepper 20 minutes before meat is done. Gravy may be thickened if desired.

 

 

 

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