Panela Snake with Plum and Prosciutto (Grilled Carne with Plums)

Remove the pits from the plums

Cut each slice of prosciutto into four pieces

Wrap each plum in a piece of prosciutto

With the tip of a knife, make eight holes in the meat and insert a plum in each one

Prepare an onion and herb marinade with all the seasonings, except for olive oil

Pierce the meat occasionally with a fork and let it rest in the marinade for two hours or so

Then, sear the meat in hot olive oil

When it's nicely browned on all sides, place it in a saucepan with the juices that formed while frying and all the seasonings it was resting in, including the red wine

Let it cook over low heat until tender

Serve with mashed potatoes, cooked petit-pois in butter and white rice