1/2 sm. onion
2 cloves garlic
1 (4-5 lb.) beef or venison
1 c. vinegar
Hot vegetable oil
2 c. strong coffee
2 c. water
2 tsp. salt
1/2 tsp. pepper

Cut onion and garlic into small strips; pierce roast at intervals, inserting onion and garlic. Place roast in a large dish and pour vinegar over top. Cover and refrigerate overnight; drain off vinegar. Brown roast on all sides in hot oil in a large Dutch oven or roaster; add coffee, water, salt and pepper. Reduce heat, cover and simmer 3 to 3 1/2 hours or until tender.