Cossack Roast (Beef)    No. 2902                       Yields 8 Servings
 
      5 Lb        Boneless Beef Roast        2 Cups      Cabbage, Shredded
      2 Medium    Onions, Chopped            2           Turnips, Diced
  1 1/2 Tbls      Salt                       4           Carrots, Diced
      1 tsp       Cloves, Ground             3 Medium    Onions, Chopped
    1/2 tsp       Nutmeg, Ground             1 tsp       Black Pepper, Ground
    1/2 Cup       Cider Vinegar            1/2 tsp       White Pepper, Ground
      1 Clove     Garlic, Minced           1/2 Cup       Raisins
    1/2 Cup       Marinade (See The        1/2 Cup       Apple Cider
                  Instructions)          1 1/2 Cups      Water
      2 Tbls      Butter
      4 Tbls      Plain Yogurt
 
 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 1/2 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  1/2 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.