PEKING ROAST
Found this in a Heloise column. It was requested as a reprint from a recipe originally printed over 40 years ago. This roast beef is marinated and cooked in coffee! I love unusual sounding recipes. Might want to consider decaf!
Provided by Oolala
Categories Chinese
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
- Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
- Cover with plastic wrap and refrigerate for 24-48 hours.
- When ready to cook, pour the vinegar off.
- Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
- Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
- Cover and cook slowly for approximately 6 hours on top of the stove.
- You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
- Season well, but do not add the salt and pepper until about 20 minutes before serving.
Nutrition Facts : Calories 696.7, Fat 31.5, SaturatedFat 11.7, Cholesterol 268.2, Sodium 212.9, Carbohydrate 0.4, Sugar 0.2, Protein 101.2
HELOISE PEKING ROAST
from an original Heloise column, 1917-1977 recipe.
Provided by Linda Pinieski
Categories Beef
Number Of Ingredients 5
Steps:
- 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
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
EASY PORK ROAST
A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.
Provided by MsBee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g
PEKING ROAST
It seems that there are several versions of this recipe floating around. I have the clipping from Heloise's column side by side with a hand written recipe card with some variations. I've had both recipes for many years. Here's the versions from the recipe card. I've always made it this way and it's delicious. This is a great way to prepare the less expensive cuts of beef. Mixing two different cuts of beef imparts a blend of flavors that is very tasty.
Provided by Cucina Casalingo
Categories Roast Beef
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Take 2 cuts of beef and make deep slits in the meat.
- Insert slivers of garlic and onions.
- Marinate beef in 1 cup vinegar for 24 - 48 hours.
- When ready to cook, discard the vinegar.
- Brown in hot oil until nearly burned on both sides.
- Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
- Cook slowly at a simmer for 6 hours.
- Do not add any seasonings until the last 20 minutes , then add salt and pepper.
- 1/2 cup of gin or whisky may be added to the boiling mixture.
- Additional water may be needed while cooking.
- (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).
Nutrition Facts : Calories 975.9, Fat 99.3, SaturatedFat 40.6, Cholesterol 134.8, Sodium 37.1, Protein 11.2
EASY PEKING PORK ROAST
Made this on the fly one night for something different. My husband was craving Peking pork so I made this with steamed rice and stir-fryed veggies. Came out pretty darn good :)
Provided by Leahferne
Categories Pork
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add everything except the roast to a small mixing bowl.
- Spread a generous layer of the sauce on all sides of the roast. Reserve the rest of the sauce for later.
- Marinate for at least 1 hour.
- Preheat oven to 350 degrees. Place the roast in a small casserole dish and loosely cover with foil.
- With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.
Nutrition Facts : Calories 212.3, Fat 7.9, SaturatedFat 2.7, Cholesterol 65.6, Sodium 1190.1, Carbohydrate 11.7, Fiber 0.6, Sugar 7.9, Protein 22.3
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