Peking Roast recipe requested, printed again

Dear Readers: So many of you have requested the Heloise Peking Roast recipe that it’s time to reprint it.

Use a 3-to-5-pound roast beef, and cut slits in the meat using a sharp knife. Then insert slivers of onion and garlic (which are optional).

Put the meat into a bowl and slowly pour 1‚Ñ2 to 1 cup of white, apple cider or wine vinegar over the meat so that it runs down into the slits. Cover tightly and refrigerate overnight.

Important: Before cooking, pour off the vinegar and pat the meat with paper towels.

To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in a few tablespoons of cooking oil.

Next, pour 2 cups of strong, black, brewed coffee over the meat, add 2 cups of water, then cover and cook slowly on low heat on top of the stove for approximately six hours. You might need to add more water at some point, so check it every so often. However, do not add salt or pepper until the last 20 minutes of cooking. The roast will be absolutely tender and delicious.

For other favorite, treasured recipes, many my mother’s, order my latest six-page pamphlet, Heloise’s All-Time Favorite Recipes. It includes Economical Corn Chowder, Cookies From a Cake Mix and money-saving Taco Casserole. Just send $5 and a long, self-addressed, stamped (59 cents) envelope to: Heloise/All-Time, P.O. Box 795001, San Antonio, TX 78279-5001. The Heloise Peking Roast recipe came from China when my parents lived there after World War II. It makes the roast tender, and the gravy is dark and yummy. Use an inexpensive roast beef, because the marinade will make it fork-tender and tasty. Heloise

P.S.: This roast is fabulous as leftovers for cold or hot roast-beef sandwiches for another meal, so think of it as two or three meals from one roast!

Dear Heloise: I am always glad to find more than one use for a kitchen utensil. The idea came to me to use a bread slicer to cut vegetables for salads. It works especially well to shred lettuce for salads or tacos. It makes nice, even slices of onions, peppers, celery, carrots, etc. Doris Sowers, Hutchinson, Kan.

Dear Heloise: Here is my favorite cooking hint: Before I boil things like potatoes, pasta or rice, I spray the pan lightly with nonstick vegetable spray. It helps prevent the items from boiling over and makes cleanup lots easier. Sue, Hilltop Lakes, Texas

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate