Recipe - Cossack Roast

1 Roast 45 pound boneless
use either beef or horse
5 Onions medium size
chopped
1 One half teaspoon Salt
1 teaspoon Cloves ground
1 teaspoon Cinnamon ground
One half teaspoon Nutmeg ground
One half cup Cider vinegar
1 Garlic clove minced
2 tablespoon Butter
4 tablespoon Yogurt plain
2 cup Shredded cabbage
2 Turnips minced
4 Carrots minced
1 teaspoon Black pepper fresh ground
One half teaspoon White pepper fresh ground
One half cup Raisins
One half cup Apple cider
1 One half 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. Preheat oven to 275
degrees F. Pour off the liquid and reserve it. Place meat back into
roaster. Add One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini