VOLUME 1 - Kilimanjaro Foods

Cossack Roast
Servings
roast 4-5 lb boneless use
-either be,ef or horse
onions medium size,Chopped
1/2 t salt
t cloves,Ground
t cinnamon,Ground
1/2 t nutmeg,Ground
1/2 c cider vinegar
garlic clove,Minced
T butter
T yogurt plain
c cabbage,Shredded
turnips,Diced
carrots,Diced
t black pepper,Fresh Ground
1/2 t white pepper,Fresh Ground
1/2 c raisins
1/2 c apple cider
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. Preheat
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.