Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 524.96 Kcal (2198 kJ) | ||
| Calories from fat | 204.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.68g | 35% | |
|---|---|---|---|
| Cholesterol | 235.25mg | 78% | |
| Sodium | 230.61mg | 10% | |
| Potassium | 1028.83mg | 22% | |
| Total Carbs | 0.3g | 0% | |
| Protein | 76.53g | 153% | |
| Iron | 5.7mg | 31% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.57 Kcal (509 kJ) | ||
| Calories from fat | 47.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 35% | |
|---|---|---|---|
| Cholesterol | 54.48mg | 78% | |
| Sodium | 53.41mg | 10% | |
| Potassium | 238.26mg | 22% | |
| Total Carbs | 0.07g | 0% | |
| Protein | 17.72g | 153% | |
| Iron | 1.3mg | 31% | |
| Calcium | 14.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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