Peking Roast
["3 to 5 lb. any cut beef (chuck or brisket)", "2 c. water", "1 c. vinegar", "2 c. black coffee", "salt and pepper to taste"]
["Cut slits completely through meat.", "Insert garlic or onion or both.", "Pour the vinegar over meat; leave in refrigerator 24 to 48 hours.", "Place in big heavy pot (iron).", "Brown in oil until nearly burned on all sides.", "Pour 2 cups coffee over meat.", "Add water; cover and simmer on top of stove 4 to 6 hours.", "Season with salt and pepper before serving time (about 20 minutes).", "Make gravy with broth.", "Water may be added as needed while simmering."]
["beef", "water", "vinegar", "black coffee", "salt"]