Peking  Roast

3 lbs. chuck or English cut roast
Garlic & onion slivers
1 cup vinegar
2 cup strong black coffee
2 cup water
1 tsp. salt
1/2 tsp. pepper

  Trim all the bone and fat you can from the meat.  Poke vertical
slits in meat with a paring knife.  Put slivers of onion and garlic
in the slits.  Place meat in a baking dish or cake pan.  Pour vinegar
over the roast, making sure it runs into slits.  Marinate 24 hours in
refrigerator, turning several times.  Brown meat in a large, heavy,
greased saucepan until very browned.  Pour off any grease.  Add
coffee, vinegar marinade, water, salt and pepper and bring to a boil.
Reduce heat.  Cover and simmer 4 to 6 hours.  Remove meat from liquid
and trim off remaining bone and fat as you put on a serving plate.  

Serves 6 to 10.  

Yield: 10 (3 oz.) servings
Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium:
241 mg; Fat: 7 gm.