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.