Recipe: Heloise's Peking Roast Beef

HELOISE'S PEKING ROAST BEEF

1 (3 to 5 pound) beef roast
slivers of onion and garlic (optional)
1/2 to 1 cup white vinegar (or apple cider vinegar or wine vinegar)
a few tablespoons cooking oil
2 cups strong, black, brewed coffee
2 cups water (or more, as needed)
salt and pepper (to taste, not added until last 20 minutes of cooking)

Cut slits in the meat using a sharp knife. Then insert slivers of onion and garlic (which are optional). Put the meat into a bowl and slowly pour the vinegar over the meat so that it runs down into the slits. Cover tightly and refrigerate overnight.

WHEN READY TO COOK:
Important: Before cooking, pour off the vinegar and pat the meat with paper towels.

To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in a few tablespoons of cooking oil.

Next, pour coffee over the meat, add 2 cups water, then cover and cook slowly on low heat on top of the stove for approximately six hours. You might need to add more water at some point, so check it every so often. However, do not add salt or pepper until the last 20 minutes of cooking.

The roast will be absolutely tender and delicious.

P.S.: This roast is fabulous as leftovers for cold or hot roast-beef sandwiches for another meal, so think of it as two or three meals from one roast!

Source: Heloise