Heloise Peking Roast

Heloise Peking Roast Recipe

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Linda Pinieski


from an original Heloise column, 1917-1977 recipe.


☆☆☆☆☆ 0 votes

Stove Top


  • ·
    3-5 lb. beef roast. any cut, even the cheapest
  • ·
    cut-up garlic, slivers
  • ·
    cut up onion
  • 1 c
    apple cider vinegar
  • 2 c
    brewed coffee

How to Make Heloise Peking Roast


  1. use a sharp knife to cut slits into the roast, then insert slivers of garlic and onion, depending on your taste buds
  2. put the meat in a large zip-lock bag or container large enough to hold, and slowly pour the vinegar over it. add enough water to cover the meat. seal bag or cover bowl with plastic and baste the meat occasionally with the vinegar mixture. refrigerate 24 to 48 hours
  3. before cooking, DRAIN THE MEAT. Heat enough oil to cover bottom of a heavy pot over med. high heat (a cast-iron dutch oven is good). add the meat and brown until very dark on all sides. pour the coffee over and add enough water to cover. cover with a lid, reduce heat and cook slowly for approximately 6 hours. Check often as you may need to add water to keep the meat covered. When the meat is tender, then and ONLY then, add salt and pepper to taste

Printable Recipe Card

About Heloise Peking Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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