Heloise Peking Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 5 pounds of beef
onions
1 cup vinegar
oil
2 cups of strong black coffee - brewed - I make it stronger than I normally drink
2 cups water
salt and pepper to taste
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Directions: |
Directions:1. Cut slits completely through the roast. Insert slivers of onion.
2. Pour vinegar over meat and make sure it runs down into the slits. Put into the refrigerator and leave for 24 to 48 hours. I have left it longer.
3. When you are ready to cook the roast, place it in a big heavy pot and brown in oil until nearly burned on all sides. The roast is almost done at this point.
4. Pour coffee over the meat.
5. Add the water and cover.
6. Simmer on top of the stove for 4 to 6 hours. The actual time depends on how large your roast is. Mine are usually done in about 2 hours.
7. 20 minutes before serving season with salt and pepper.
8. If needed, add more water as you cook the roast, but do not let it "swim" and add only 1 cup of water at a time. I have never had to add water. Remember - you are simmering and not boiling the meat. |
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Personal
Notes: |
Personal
Notes: This works with any type of roast. I have used eye of round, rump roast, chuck roast, and sirloin. All have been falling apart tender and delicious.
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