Beef Whole with Plum Distillate

Brush the beef – the rump is particularly suitable – with olive paste and plum jam, season with salt and pepper. Preheat the oven to 250 degrees, sear the beef in olive oil on both sides, pour red wine and let it sit for about 30 minutes with the oven off and closed – depending on the size of the piece of meat and personal preference of cooking time. Boil down the roast residue with plenty of plum brandy to a dense, aromatic sauce. Cut the meat into wide pieces, place on a preheated platter, pour the plum sauce over it and serve.Garnish: potatoes or white breadDrink recommendation: plum brandy and fresh water.

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