Heloise Peking Roast Recipes

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PEKING ROAST



Peking Roast image

It seems that there are several versions of this recipe floating around. I have the clipping from Heloise's column side by side with a hand written recipe card with some variations. I've had both recipes for many years. Here's the versions from the recipe card. I've always made it this way and it's delicious. This is a great way to prepare the less expensive cuts of beef. Mixing two different cuts of beef imparts a blend of flavors that is very tasty.

Provided by Cucina Casalingo

Categories     Roast Beef

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

3 -5 lbs beef (use two different cuts such as chuck, boiling beef, brisket, etc.)
garlic, and
onion, slivers
1 cup vinegar
2 -3 tablespoons peanut oil
2 cups coffee, brewed strongly
1/2 cup gin (or whisky)
salt and pepper

Steps:

  • Take 2 cuts of beef and make deep slits in the meat.
  • Insert slivers of garlic and onions.
  • Marinate beef in 1 cup vinegar for 24 - 48 hours.
  • When ready to cook, discard the vinegar.
  • Brown in hot oil until nearly burned on both sides.
  • Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
  • Cook slowly at a simmer for 6 hours.
  • Do not add any seasonings until the last 20 minutes , then add salt and pepper.
  • 1/2 cup of gin or whisky may be added to the boiling mixture.
  • Additional water may be needed while cooking.
  • (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).

Nutrition Facts : Calories 975.9, Fat 99.3, SaturatedFat 40.6, Cholesterol 134.8, Sodium 37.1, Protein 11.2

PEKING ROAST



Peking Roast image

Found this in a Heloise column. It was requested as a reprint from a recipe originally printed over 40 years ago. This roast beef is marinated and cooked in coffee! I love unusual sounding recipes. Might want to consider decaf!

Provided by Oolala

Categories     Chinese

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 lbs roast beef (3-5 lbs.)
garlic, slivers
onion, slivers
1 cup cider vinegar (or white vinegar)
2 cups strong brewed coffee
2 cups water
salt and pepper

Steps:

  • With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
  • Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
  • Cover with plastic wrap and refrigerate for 24-48 hours.
  • When ready to cook, pour the vinegar off.
  • Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
  • Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
  • Cover and cook slowly for approximately 6 hours on top of the stove.
  • You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
  • Season well, but do not add the salt and pepper until about 20 minutes before serving.

Nutrition Facts : Calories 696.7, Fat 31.5, SaturatedFat 11.7, Cholesterol 268.2, Sodium 212.9, Carbohydrate 0.4, Sugar 0.2, Protein 101.2

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