TO MARINATE:

3-5 lb. roast beef (any cut)
Garlic (optional) and onion slivers to taste
1 c. vinegar
Water

TO COOK:

2 c. strong black coffee
2 c. water
Salt and pepper

With a sharp knife, cut slits into a roast and insert slices of onion and garlic. Put meat into a bowl and slowly pour vinegar over it. Add enough water to cover the meat. Cover with plastic wrap and refrigerate 24-48 hours, basting the meat occasionally with the vinegar and water.

When the meat has marinated long enough and you're ready to cook it, pour the vinegar off. Pat the meat dry and place in a heavy pot (iron Dutch ovens are best) and brown in oil until very dark on all sides. Pour coffee over it and add the 2 cups of water.