Roast Beef Cooked In Coffee

Heloise is a columnist in our local paper. in 1962 the original Heloise, her mom printed this recipe that she obtained from a chinese hotel. i'm serious. LOL

it is not necessary to use an expensive cut of beef to make this recipe.

take any cut of beef about 3 to 5 pounds. cut slits into the meat. insert slivers of garlic down into the slits. those who do not like garlic can use onions instead.

the chinese cook did use both, one onion sliver and one garlic sliver.

pour 1 cup vinegar overthe meat and make sure it runs down into the little slits where the garlic and onion slices have been placed.. put this in the fridge and leave it for 24 to 48 hours.

when ready to cook place in a big heavy pot and brown in oil until nearly burned on all sides.

pour two cups strong (brewed) black coffee over the meat.add 2 cups of water and cover. simmer for 4 to 6 hours. season with salt and pepper 20 minutes before serving.

if you cook your roastto fast or the lid is not on tight enough, you may need slome additional water. this does not change the taste of your roast

however, don't let the roast swim. never add moe than 1 cup of wter at a time after the mixture has begun to boil down.

quote from the recipe
this recipe is so delicious that you could serve it to the Queen of England if she shold walk into your dining room right now.
unquote