Tangy Tender Coffee Beef (or carabao)
Take any 1-2 K chunk of beef (or carabao) with a large knife, cut slits completely through the meat. In these slits insert slivers of garlic and onion (opt). Put the meat in a bowl and pour 1/2-1 C vinegar over it making sure it runs down into the slits. (This will tenderize the meat.) Refrigerate for a day or two.
To Cook: Discard vinegar, thoroughly brown meat on all sides in heavy pan. Pour over the meat
1-2 C strong black coffee
1-2 C water
Cover and simmer 6 hours. Do not season until last 20 minutes, then add salt and pepper. If you need to add extra water, don't add more than 1 C at a time. The drippings make yummy gravy.