| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Boneless Beef Roast |
| 2 |
md |
Onions, Chopped |
| 1 1/2 |
tb |
Salt |
| 1 |
ts |
Cloves, Ground |
| 1/2 |
ts |
Nutmeg, Ground |
| 1/2 |
c |
Cider Vinegar |
| 1 |
|
Clove Garlic, Minced |
| 1/2 |
c |
Marinade (See The Instructions) |
| 2 |
tb |
Butter |
| 4 |
tb |
Plain Yogurt |
| 2 |
c |
Cabbage, Shredded |
| 2 |
|
Turnips, Diced |
| 4 |
|
Carrots, Diced |
| 3 |
md |
Onions, Chopped |
| 1 |
ts |
Black Pepper, Ground |
| 1/2 |
ts |
White Pepper, Ground |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Apple Cider |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
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. Posted to EAT-L Digest
by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 8, 1997
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