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Peking Roast (1962) Recipe

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This recipe for Peking Roast (1962) is from Grandma Hofacker's Recipes, 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!

Contributor:  
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Category:
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Ingredients:  
Ingredients:  
3 to 5 pounds of beef (combination of boiling beef and brisket is best)
Garlic sliced
Onion sliced
1 cup vinegar
2 cups strong black coffee
2 cups water
Some cooking oil

Directions:
Directions:
Cu slits completely thru meat. Insert slivers of garlic and/or onion into slits. Pour vinegar over meat. Be sure it gets into the slits. Refrigerate for 24-48 hours. Place in heavy iron pot and brown in oil until nearly burned on all sides. Pour coffee over meat. Add water and cover. Simmer on top of stove 4 to 6 hours. Season with salt and pepper 20 minutes before serving. Serve with mashed potatoes ( The yummy gravy is almost black). It may be thickened or left as is. More water may be added during cooking (Don't let meat swim in it).

 

 

 

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