Recipe

Peking Roast By Myrtle Recipe

	Notyourmomma / All my dishes 9 months, 3 weeks ago Hand written recipe from Grandma Robert's book of treasures. Page is dated 1962. I will transcribe her notes as written. Prep:10m Cook:380m Servings:8	Notyourmomm
	1962 collection of recipes slow cook beef

Does this look good? Yeah! / Nope

Fans

bluewatera

goblue434

momo_55gra

Ingredients

3 to 5 lb. roast (any type of beef)

Use large knife and slash completely thru meat in several places.

Insert slices of garlic and onions into the slits.

Pour one cup of vinegar over the meat, make sure it runs into the slits where garlic and onions are.

Put in refrigherator and leave 24 to 48 hours (36 hours okay).

When ready to cook place in heavy pot (iron if possible) and brown in oil until dark brown on all sides.

Pour two cups strong black coffee over meat, add 2 cups of water and cover.

Simmer on top of stove 4 to 6 hours.

Season with salt and pepper 20 minutes before serving.

If more water is needed add 1 cup at a time after mixture has boiled down.

Directions

The meat falls apart at the touch of a fork and makes yummy black gravy for potatoes or biscuits.

***Puts biscuits on cloud nine***

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Comments

momo_55grandma 9 months, 3 weeks ago said:
Wow! love Myrtles recipe will print try and definetely save thanks high5.and thank you for posting

bluewaterandsand 9 months, 3 weeks ago said:
Awesome! I'm going to flag this Unique recipe.I wish I had dated all the recipes that I made up. My grandaughter will have them, someday.

goblue434 9 months, 3 weeks ago said:
I Like The Idea Of Coffee. I Use Fresh Ground Coffee As A Rub For Some Of My Roasts & Steaks.
This Has To Be Awesome!
Steff

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