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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic. | 2. Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits. | 3. Cover with plastic wrap and refrigerate for 24-48 hours. | 4. When ready to cook, pour the vinegar off. | 5. Place the meat in a heavy dutch oven and brown in oil until very dark on all sides. | 6. Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water. | 7. Cover and cook slowly for approximately 6 hours on top of the stove. | 8. 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. | 9. Season well, but do not add the salt and pepper until about 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef	5			174.25	0.0	30.6567	5.7942
garlic			slivers	-	-	-	-
onion			slivers	-	-	-	-
cider vinegar	1	cup		50.19	2.2227	0.0	0.0
coffee	2	cups	brewed	301.32	50.0094	10.0116	6.9984
water	2	cups		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.