Cossack roast

    
4-5lbbeef or horse roast, boneless
5eaonions, chopped
1 1/2tssalt
1tscloves, ground
1tscinnamon, ground
1/2tsnutmeg, ground
1/2ccider vinegar
1eagarlic clove, minced
2tbbutter
4tbyogurt plain
2ccabbage, shredded
2eaturnips, diced
4eacarrots, diced
1xpepper, freshly ground
1/2craisins
1/2capple cider
1 1/2cwater
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 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 1/2 hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.