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Add a photoServings: 8
Ingredients
- 3 lbs. chuck or possibly English cut roast
- Garlic & onion slivers
- 1 c. vinegar
- 2 c. strong black coffee
- 2 c. water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Trim all the bone and fat you can from the meat. Poke vertical slits in meat with a paring knife. Put slivers of onion and garlic in the slits. Place meat in a baking dish or possibly cake pan. Pour vinegar over the roast, making sure it runs into slits. Marinate 24 hrs in refrigerator, turning several times.
- Brown meat in a large, heavy, greased saucepan till very browned. Pour off any grease. Add in coffee, vinegar marinade, water, salt and pepper and bring to a boil.
- Reduce heat. Cover and simmer 4 to 6 hrs. Remove meat from liquid and trim off remaining bone and fat as you put on a serving plate. Serves 6 to 10.
- Yield: 10 (3 ounce.) servings: Exchanges: 3 lean meat; Cal: 169; Protein: 26 gm; Carb: 2 gm; Sodium: 241 mg; Fat: 7 gm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 153 | 47% |
| Total Fat 16.99g | 21% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 393mg | 16% |
| Potassium 504mg | 14% |
| Total Carbs 1.63g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.65g | 0% |
| Protein 37.44g | 60% |
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