Cossack Roast
If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!
Yield
8 servingsPrep
1 minCook
3 minReady
4 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast
or horse, up to 5 pounds (2 kg) |
|
| 5 | each |
onions
chopped |
|
| 1 ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | cup |
apple cider vinegar
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
yogurt, plain
|
|
| 2 | cups |
cabbage
shredded |
|
| 2 | each |
turnip
diced |
*
|
| 4 | each |
carrots
diced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
apple cider
|
*
|
| 1 ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast
or horse, up to 5 pounds (2 kg) |
|
| 5 | each |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
cloves
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 118 | ml |
apple cider vinegar
|
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
yogurt, plain
|
|
| 473 | ml |
cabbage
shredded |
|
| 2 | each |
turnip
diced |
*
|
| 4 | each |
carrots
diced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
apple cider
|
*
|
| 355 | ml |
water
|
|
Directions
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. Pour off the liquid and reserve it. Place meat back into roaster. Add ½ cup of the vinegar mixture, the cider, water, & raisins. Cover and cook for 2½ 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 ½ hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.
