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Cossack Roast

beef, game, russian, vegetables

1 roast 4-5 lb boneless use either be; ef or horse
5 onions medium size chopped
1 1/2 teaspoon salt
1 teaspoon cloves ground
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/2 cup cider vinegar
1 garlic clove minced
2 tablespoon butter
4 tablespoon yogurt plain
2 cup shredded cabbage
2 turnips diced
4 carrots diced
1 teaspoon black pepper fresh ground
1/2 teaspoon white pepper fresh ground
1/2 cup raisins
1/2 cup apple cider
1 1/2 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 1/2 cup of the vinegar mixture, the cider, water, & raisins. Cover and cook for 2.5 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 .5 hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.

Yield: 8 servings

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