Aunt Sammye'S Peking Roast
A slow-cooked brisket infused with garlic, onion, coffee, and vinegar, delivering tender, flavorful meat perfect for hearty meals and special gatherings.
Ingredients
Instructions
- Cut slits completely through the meat.
- Insert slivers of garlic and onion into the slits.
- Place brisket in a bowl and pour 1 cup of vinegar over it, ensuring vinegar gets into the slits.
- Soak the brisket in the refrigerator for 24 to 48 hours.
- When ready to cook, pour off the vinegar.
- Brown the brisket in a heavy pot with a small amount of cooking oil until almost burned on both sides.
- Pour 2 cups of strong black coffee over the roast.
- Add 2 cups of water.
- Cover and simmer on top of the stove for 6 hours.
- Twenty minutes before serving, add salt and pepper to taste.
- Optionally, add 1/2 cup of gin or whiskey to the boiling mixture.
Tips & Substitutions
For enhanced flavor, consider marinating the brisket with additional spices like smoked paprika or cumin alongside the garlic and onion. If you don't have strong black coffee, brewed espresso can be a great substitute. Ensure to soak the brisket long enough for the vinegar to penetrate well, which enhances tenderness and taste. Adjust the amount of salt and pepper based on your preference before serving.
Serving Suggestions
Serve the Peking Roast with steamed rice or mashed potatoes to soak up the rich sauce. A side of sautéed vegetables or a fresh salad, like Red Bean And Rice Salad, complements the dish beautifully. You can also drizzle some of the cooking liquid over the meat before serving for added flavor. Pairing with a light, crisp white wine can enhance the dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, gently warm the brisket in a covered pot on the stove over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can slice and reheat portions in the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sammye'S Peking Roast contains roughly 437 calories, with 7g protein, 26g carbohydrates, and 34g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of protein and calcium.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat instead of brisket?
Yes, while brisket is traditional, you can use other cuts like chuck roast or even pork shoulder. Just keep in mind that cooking times may vary depending on the cut's thickness and fat content.
What can I do if I don't have vinegar?
If you're out of vinegar, try using lemon juice or lime juice as a substitute. They provide a similar acidity that helps tenderize the meat. Just adjust the quantity to your taste as these juices can be more potent than vinegar.
How do I know when the brisket is done cooking?
The brisket is done when it's fork-tender and easily shreds apart. If you have a meat thermometer, aim for an internal temperature of about 190°F to 200°F for optimal tenderness. Cooking for the full six hours usually ensures it reaches this point.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).