• 600 g veal rump steak
  • 10 dried plums
  • 1 tbs cinnamon
  • 2 carrots
  • 1 onion
  • 1 tbs cloves
  • 5 juniper berries
  • 1 l red wine


Marinate the meat with all the ingredients for at least 8 hours. When ready, take out the meat from the marinade and filter the wine. Coat meat with flour and cook over high heat. Gradually add the vegetables of the marinade. Let cook, then pour the filtered wine and cook with the lid open for at least two hours. Before serving, filter the gravy and cut the meat into slices.