Cossack roast

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.

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