Cossack Roast

| Next >>

Title: Cossack Roast
Yield: 8 Servings
Categories: Ethnic, Russian, Beef, Horse, Meat


1 Roast 4-5 lb boneless
-use either beef or horse
5 Onions medium size
1 1/2 ts Salt
1 ts Cloves ground
1 ts Cinnamon ground
1/2 ts Nutmeg ground
1/2 c Cider vinegar
1 Garlic clove minced
2 tb Butter
4 tb Yogurt plain
2 c Shredded cabbage
2 Turnips diced
4 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.

From Gemini's MASSIVE MealMaster collection at