Recipe - Cossack Roast (Beef)

5 pound Boneless Beef Roast
2 md Onions, Chopped
1 One half tablespoon Salt
1 teaspoon Cloves, Ground
One half teaspoon Nutmeg, Ground
One half cup Cider Vinegar
1 Clove Garlic, Minced
One half cup Marinade (See The
Instructions)
2 tablespoon Butter
4 tablespoon Plain Yogurt
2 cup Cabbage, Shredded
2 Turnips, Diced
4 Carrots, Diced
3 md Onions, Chopped
1 teaspoon Black Pepper, Ground
One half teaspoon White Pepper, Ground
One half cup Raisins
One half cup Apple Cider
1 One half cup Water

Place the meat in a deep roaster. Combine the spices with the first measure
of onions and the garlic. Cover the meat with the mixture. Pour the vinegar
over. Cover. Refrigerate for 24 hours, turning the meat after 12 hours.
Preheat the oven to 275 degrees. Remove the meat from the roaster. Pour off
and reserve the liquid from the roaster. Return the meat to the roaster.
Return the amount of marinade indicated in the ingredients to the roaster.
Add the cider, the water and raisins. Cover. Cook for 2 One half hours. Melt the
butter in a skillet. Add the carrots, turnips, the second measure of onions
and the cabbage. Cook until slightly browned. Spread the vegetables over
the meat. Roast for One half hour. Remove the roast from the roaster. Slice.
Skim the fat from the liquid in the roaster pan. Serve the vegetables in
the remaining pan juices alongside the meat slices. Posted to EATL Digest
by Joel Ehrlich Joel.Ehrlich@SALATA.COM on Jul 8, 1997