An experiment

There was a recipe for Peking Roast in Heloise's column last week that the original Heloise printed in the 60's after obtaining the recipe from a Chinese cook at a hotel where she stayed. It struck me as so odd and slightly unsettling that I am making it tonight. Here is the recipe more or less.

Peking Roast

Buy any 3-5 lbs roast, cut makes no difference. Make small slits all over the roast and insert cloves of garlic and slices of onion into the slits. Next, place in a bowl and cover with 1 cup of vinegar, make sure the vinegar runs into all of the slits. Refrigerate for 24-48 hours. Remove from vinegar and brown on all sides until almost burnt. Then transfer to a heavy non-reactive pot and cover with two cups of strong brewed coffee and one cup water. Cook 4-6 hours on the stove top, making sure that the pot doesn't boil dry. Season with salt and pepper 20 minutes before serving.

I will let you all know how this turns out. I can't even wrap my brain around this to even have a guess as to how this will taste. But Heloise swears in the column that you could serve this to the queen of England if she should show up at your door tonight.

Update: The Queen of England would not be impressed. The meat was good with some soy sauce on it, otherwise too bland. If I make it again I will highly season it.