Braised beef with red wine and plums

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Drain the plums. Collect the juice. Wash the meat and dab dry. Rub with salt and pepper. Heat the oil in a casserole and fry the meat all around.

2. 2

   Onions peel and chop, add and briefly fry. Deglaze with red wine and 1/8 litre juice. Add tomato paste and cinnamon. Cover and stew for about 2 hours. Peel shallots and add them about 15 minutes before the end of cooking time.

3. 3

   In the meantime, stir the dumpling powder for the cams into 1/2 litre of cold water. Let it swell for 5 minutes. Mark the cams with 2 moistened tablespoons. Cook in plenty of salt water for about 20 minutes.

4. 4

   Remove the meat and let it rest covered for 5 minutes. Sprinkle the sauce thickener into the frying stock and bring to the boil once. Heat the plums in the sauce. Cut meat into slices. Remove shallots and plums from the sauce.

5. 5

   Arrange plum vegetables and meat on a plate. Pour some sauce over the meat. Add remaining sauce and dumplings separately.