- cover and simmer for 1-1/4 hours.
- Add plums; cover and simmer 30-45 minutes longer or until a meat
- thermometer reads 145°. Let stand 10 minutes before serving.
- Thicken pan juices if desired. Yield: 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.