Peking Roast
A rich, savory beef roast with deep flavors from vinegar, coffee, and aromatics, ideal for hearty gatherings and those who enjoy bold, slow-cooked dishes.
Ingredients
Instructions
- Cut slits into the beef roast.
- Insert onion and garlic slices into the slits.
- Place the meat in a bowl and slowly pour vinegar over it.
- Add enough water to cover the meat.
- Cover with plastic wrap and refrigerate for 24 to 48 hours.
- Pour off the vinegar and place the meat in a large heavy pot.
- Brown the meat in oil until very dark on both sides.
- Pour coffee and 2 cups of water over the meat and cover with a lid.
- Cook, adding a little water if needed, until tender, about 2 hours.
- Add salt 20 minutes before serving.
Tips & Substitutions
For deeper flavor, consider marinating the beef roast for the full 48 hours. You can substitute the black coffee with a strong brewed tea for a different taste profile. If you're short on time, try using a pressure cooker to achieve tenderness in a fraction of the time. This recipe pairs well with traditional Chinese recipes for a complete meal.
Serving Suggestions
Serve the Peking roast sliced thin, garnished with fresh herbs like cilantro or green onions. It pairs beautifully with rice or noodles and a side of steamed vegetables. For a complete meal, consider serving it alongside wontons or a bowl of Won Ton Soup to round out the flavors.
Storage & Reheating
Leftover Peking roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat with a splash of water or broth to keep the meat moist. Cover with a lid to steam the meat, or microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peking Roast contains roughly 513 calories, with 19g protein, 11g carbohydrates, and 45g fat. It is an excellent source of protein (38% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a beef roast is traditional, you can use other cuts like brisket or chuck roast. Just ensure they have enough marbling to stay tender during cooking, and adjust cooking times accordingly based on the thickness of the cut.
Is it necessary to refrigerate the meat for 24-48 hours?
Refrigerating the meat allows it to fully absorb the vinegar and flavors from the onions and garlic, enhancing the dish's depth. However, if you're short on time, marinating for at least a few hours will still yield good results.
Can I freeze the leftover Peking roast?
Absolutely! You can freeze the roast for up to 3 months. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.
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).