Soak dried plums in red wine and cinnamon for a few hours. Dice the meat, removing fat and tendons. Melt the dripping in a frying pan and fry the meat thoroughly on all sides. After 5 min. add the diced root vegetables and brown with the meat. Stir for two minutes, now extinguish with red wine. Make about 10 min at full temperature, then add 1 liter of water, bring to a boil and simmer gently over medium heat without a lid for an hour.
In the meantime, prepare the pear compote. To do this, peel the pears, cut them into quarters and remove the core. Cut the pear quarters into large cubes and simmer in white wine with vanilla sugar for one minute. Then mash them in a large bowl.
Remove the cooked meat and root vegetables from the sauce with a slotted spoon. Separate the meat from the vegetables, pass them through a sieve onto the meat and keep warm. Let the diced Printen melt in the sauce. Then return the meat to the sauce and add the soaked plums. Heat everything briefly, do not make more.
Serve the pear compote separately.
Spatzen and a red wine from Baden go well with it.
Our tip: Use high-quality red wine for a particularly fine taste!
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