Peking Roast
Peking Roast is an easy dinner. Made with 3 to 4 lb. chuck blade roast, onion and garlic, 1 c. vinegar, 1 c. strong coffee and 2 c. water, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cut 1-inch slits into sides of the meat all around.
Press small wedges of onion and garlic alternately into each slit (garlic may be omitted).
Place in a large bowl or plastic bag. Pour 1 cup vinegar over meat.
Refrigerate for 24 to 48 hours, turning occasionally.
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