Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!spool.mu.edu!sol.net!spool.mu.edu!newsspool.sol.net!howland.erols.net!europa.clark.net!newsfeed2.aimnet.com!news1.aplatform.com!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Peking Roast Followup-To: rec.food.cooking Date: 11 Jun 1997 07:58:30 -0600 Organization: International Recipes Lines: 33 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5nmau6$b31$1@mack.rt66.com> Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: LIR119@delphi.com PEKING ROAST I haven't tried this but this recipe is supposed to be very moist and flavorful with a wonderful gravy. It comes from the original Heloise newspaper columnist 3 to 5 lb beef roast garlic slivers as desired onions slivers as desired 1 cup vinegar water vegetable oil 2 cups strong black coffee 2 cups water salt and pepper Insert as much garlic and onion slivers as desired by cutting small slits in meat and inserting the onion and garlic. Put meat into a bowl and pour over the vinegar and add enough water to cover the meat. cover and refrigerate 24 hours, basting meat occasionally ( I think putting meat in a zip lock bag would be the best idea ). When ready to roast, drain off liquid and discard. Pat meat dry. Place meat in a heavy skillet or Dutch oven.Pour over the 2 cups of brewed coffee and the 2 cups water. Cover and cook over low heat on the stove top about 6 hours. Check once and a while and add more water if needed. Salt and pepper 20 minutes before serving. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.