Amount
Ingredient
Preparation



4-5
pounds
beef roast

or horse



5
each
onions

chopped



1 1/2
teaspoon
salt





1
teaspoon
cloves

ground



1
teaspoon
cinnamon

ground



1/2
teaspoon
nutmeg

ground



1/2
cup
cider vinegar





1
each
garlic clove

minced



2
tablespoons
butter





4
tablespoons
yogurt, plain





2
cups
cabbage

shredded



2
each
turnips

diced



4
each
carrots

diced



1
x
pepper

freshly ground



1/2
cup
raisins





1/2
cup
apple cider





1 1/2
cup
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. 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