Cossack roast
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.