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"Food is an important part of a balanced diet."--Fran Lebowitz

Peking Roast Beef Recipe

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This recipe for Peking Roast Beef is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 5 lb. Roast - Any kind
Garlic
Onion
1 c. Vinegar
Oil
2 c. Strong Black Coffee
2 c. Water
Salt & Pepper
Directions:
Directions:
With a large knife cut slits completely through the meat. Add slivers of garlic and onion to the slits. Put the beef in a bowl and pour vinegar over it, making sure the vinegar runs down into the little slits. Place in refrigerator for 24 to 48 hours.
When ready to cook the roast, pour off vinegar and place in heavy pot or roasting pan and brown in oil on all sides until very dark. Pour coffee and water over the roast; cover.
Cook slowly for 6 hours; adding additonal water up to 1 cup at a time if needed. 20 minutes before serving add salt and pepper to taste.
Personal Notes:
Personal Notes:
Hints From Heloise was a favorite of Mom's growing up. This was from one of her columns in 1971.

 

 

 

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