astray recipes: Cossack roast

Categories: Ethnic; Russian; Beef; Horse; Meat
Yield: 8 Servings

Measure	Ingredient
1 each	Roast 4-5 lb boneless use either beef or horse
5 eaches	Onions medium size chopped
1½ teaspoon	Salt
1 teaspoon	Cloves ground
1 teaspoon	Cinnamon ground
½ teaspoon	Nutmeg ground
½ cup	Cider vinegar
1 each	Garlic clove minced
2 tablespoons	Butter
4 tablespoons	Yogurt plain
2 cups	Shredded cabbage
2 eaches	Turnips diced
4 eaches	Carrots diced
1 teaspoon	Black pepper fresh ground
½ teaspoon	White pepper fresh ground
½ cup	Raisins
½ cup	Apple cider
1½ cup	Water

Place meat in a deep roaster. Mix spices with the 2 chopped onions and garlic. Cover meat with this mix. Pour vinegar over the meat. Cover and refrigerate for 24 hours. Turn the meat at 12 hours. Pre-heat oven to 275 degrees F. Pour off the liquid and reserve it. Place meat back into roaster. Add ½ cup of the vinegar mixture, the cider, water, & raisins. Cover and cook for 2½ hours. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions & cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for ½ hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.

cossack roast