Cossack Roast

Recipe Ingredients

1		Beef roast 4-5 lb boneless
5		Onions medium size - chopped
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Cloves ground
1 teaspoon	5ml	Cinnamon ground
1/2 teaspoon	2.5ml	Nutmeg ground
1/2 cup	118ml	Cider vinegar
1		Garlic clove minced
2 tablespoons	30ml	Butter
4 tablespoons	60ml	Yogurt plain
2 cups	474ml	Shredded cabbage
2		Turnips diced
4		Carrots diced
1 teaspoon	5ml	Black pepper fresh ground
1/2 teaspoon	2.5ml	White pepper fresh ground
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	118ml	Apple cider
1 1/2 cups	355ml	Water

Recipe Instructions

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 275F Pour off the liquid and reserve it. Place meat back into roaster. Add 1/2 cup of the vinegar mixture, the cider, water, and raisins. Cover and cook for 2 1/2 hours.

Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions and cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for 1/2 hour.

Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.

Source:
"So This Is Kosher" by Ann Kaye Hetty Rance

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