4 pounds boneless roast, 4 to 5 lbs
5 medium onions, chopped
1 1/2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cider vinegar
1 garlic clove, minced
2 tablespoons butter
4 tablespoons plain yogurt
2 cups shredded cabbage
2 turnips, diced
4 carrots, diced
1 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
1/2 cup raisins
1/2 cup apple cider
1 1/2 cups water
Servings: 8
1. 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.
2. 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, and raisins. Cover and cook for 2 1/2 hours.
3. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions and cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for 1/2 hour.
4. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.
5 medium onions, chopped
1 1/2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cider vinegar
1 garlic clove, minced
2 tablespoons butter
4 tablespoons plain yogurt
2 cups shredded cabbage
2 turnips, diced
4 carrots, diced
1 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
1/2 cup raisins
1/2 cup apple cider
1 1/2 cups water
Servings: 8
1. 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.
2. 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, and raisins. Cover and cook for 2 1/2 hours.
3. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions and cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for 1/2 hour.
4. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.
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