Cossack Roast

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Servings: 8 Difficulty: Advanced
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A slow-cooked beef roast marinated in spices and vinegar, served with tender root vegetables and sweet raisins.
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This hearty Cossack Roast is a true labor of love that rewards patience with incredible flavor. The beef is first marinated for 24 hours in a potent mix of cider vinegar, garlic, and warm spices like cinnamon and nutmeg, which tenderizes the meat and infuses it with deep, savory notes. Slow-roasted at a low temperature, the beef becomes fork-tender, absorbing the sweetness of raisins and apple cider. It is finished with a bed of caramelized onions, cabbage, carrots, and turnips that soak up the rich pan juices. This rustic dish is perfect for cold evenings, holiday gatherings, or any occasion where you want to impress your guests with a traditional, comforting centerpiece that tastes even better the next day.

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Cossack Roast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 54.2

Description

This hearty Cossack Roast is a true labor of love that rewards patience with incredible flavor. The beef is first marinated for 24 hours in a potent mix of cider vinegar, garlic, and warm spices like cinnamon and nutmeg, which tenderizes the meat and infuses it with deep, savory notes. Slow-roasted at a low temperature, the beef becomes fork-tender, absorbing the sweetness of raisins and apple cider. It is finished with a bed of caramelized onions, cabbage, carrots, and turnips that soak up the rich pan juices. This rustic dish is perfect for cold evenings, holiday gatherings, or any occasion where you want to impress your guests with a traditional, comforting centerpiece that tastes even better the next day.

Ingredients

Directions

  1. Place a 4-5 lb boneless beef roast in a deep roasting pan.
  2. In a bowl, mix 2 chopped medium onions, 1 minced garlic clove, 1 1/2 tsp salt, 1 tsp ground cloves, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp black pepper, and 1/2 tsp white pepper.
  3. Rub the spice mixture evenly over the beef. Pour 1/2 cup cider vinegar over the meat, cover tightly, and refrigerate for 24 hours, turning the meat once after 12 hours.
  4. Preheat oven to 275&# 194;°F (135ðC).
  5. Remove beef from refrigerator and pour off the marinade liquid, reserving it.
  6. Return beef to the roaster. Add 1/2 cup of the reserved marinade, 1/2 cup apple cider, 1 1/2 cups water, and 1/2 cup raisins.
  7. Cover the roaster and bake for 2.5 hours.
  8. Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Add 4 diced carrots, 2 diced turnips, 3 chopped medium onions, and 2 cups shredded cabbage.
  9. Sauté vegetables until slightly browned and tender, about 10-15 minutes.
  10. Spread the cooked vegetables over the beef in the roaster.
  11. Continue roasting, covered, for an additional 30 minutes.
  12. Remove roast from oven and let rest for 10 minutes before slicing.
  13. Skim excess fat from the pan juices. Serve sliced beef with vegetables and spoon the savory liquid over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 54.2kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.7g4%
Cholesterol 18.8mg7%
Sodium 16.2mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, cossack, roast, slow-cooked, marinated, root vegetables, raisins, cider vinegar, spices, comfort food, dinner, holiday
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