Wedding Meat

For the wedding meat, rinse the meat and put it in water. Skim the beef broth a few times and add the cooking vegetables 1 hour before the meat is cooked.

For the pickled plums, prick (poke) the plums 4x with a knitting needle. Bring the vinegar and spices to the boil twice and pour over the plums, boil again together with the fruit.

The vinegar plums can be kept in sealed jars.

Arrange the sliced beef together with the carrots and the pickled plums on plates and serve the wedding meat.

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