MOTHER'S ROAST BEEF RECIPE (SALLYE)
NOTE: THE PREP TIME INCLUDES THE NECESARY MARINATING
Hope you enjoy the notes, if not the recipe.
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I was amazed at the flavor of this recipe. I will admit... I was a little nervous it would taste too much like vinegar or coffee when I read the ingredients. But I was pleasantly surprised when I took a bite. It was fall apart delicious. This will be a hit during the holiday's or at a dinner party.
- 3 TO 5 lb
- cut of beef (see instructions for options)
- 1 large
- white onion, sliced
- 2 clove
- garlic, sliced
- 1 c
- 2 Tbsp
- cooking oil
- 2 c
- strong black coffee
- 2 c
- water (or beef broth)
- salt & pepper to taste
1Use boiling beef, chuck, brisket, or any cheaper cut of roast beef.
Take any 3 to 5 pound roast and use a large knife to cut slits completely through the meat so they look like little tunnels.
Insert the slices of garlic and onion into these slits.
2Put beef in bowl and pour 1 cup of vinegar over it making sure the vinegar runs into the slits.
Place this in your refrigerator for from 24 to 48 hours.
3When ready to cook the roast, discard the vinegar solution and place meat in heavy pot (iron if possible) and brown in oil until nearly burned on both sides.
4Then pour 2 cups of strong black coffee over the roast. Add 2 cups of water and cover.
Cook this slowly at a simmer for 6 hours on top of stove.
Do not season with anything else until 20 minutes before serving - then add salt and pepper - that's all.