Esta es una exhibición prevé de cómo se va ver la receta de 'Peking Roast' imprimido.

Receta Peking Roast
by CookEatShare Cookbook

Peking Roast
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 3 lbs. chuck or possibly English cut roast
  • Garlic & onion slivers
  • 1 c. vinegar
  • 2 c. strong black coffee
  • 2 c. water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Direcciones

  1. 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 possibly cake pan. Pour vinegar over the roast, making sure it runs into slits. Marinate 24 hrs in refrigerator, turning several times.
  2. Brown meat in a large, heavy, greased saucepan till very browned. Pour off any grease. Add in coffee, vinegar marinade, water, salt and pepper and bring to a boil.
  3. Reduce heat. Cover and simmer 4 to 6 hrs. Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate. Serves 6 to 10.
  4. Yield: 10 (3 ounce.) servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.