Mmmm - Cossack Roast

Yield: 8 servings

• 1 ea Roast 4-5 lb boneless -use either beef or horse
• 5 ea Onions medium size -chopped
• 1 1/2 ts Salt
• 1 ts Cloves ground
• 1 ts Cinnamon ground
• 1/2 ts Nutmeg ground
• 1/2 c Cider vinegar
• 1 ea Garlic clove minced
• 2 tb Butter
• 4 tb Yogurt plain
• 2 c Shredded cabbage
• 2 ea Turnips diced
• 4 ea Carrots diced
• 1 ts Black pepper fresh ground
• 1/2 ts White pepper fresh ground
• 1/2 c Raisins
• 1/2 c Apple cider
• 1 1/2 c 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.

Origin: Hotel Pulskovskya, St. Petersburg, Russia, Chef Natalia Monafilova,; May 1994.