Put the meat in a deep fountain of loza and add abundant pepper, laurel, thyme, spirit and wine. Marinate covered for 24 hours
Remove the meat from the marinade and dry it. Pour the marinade's broth and book it. Heat the oil and well erect the meat until it is well golden. Finely chew the onion, add it and glaze it with the meat. Sprinkle with flour, let it be golden and wet with a quarter of a liter of the marinade. Let reduce the broth and add the rest. Jump to taste and stew covered for 40 minutes
Add the milk cream and let it cook 10 or 15 minutes, on very soft heat, until the sauce thickens. Peel the apples, cut them into rooms and remove the centers with the seeds, cross them and add them to the ragu. Season with salt, vinegar and sugar and serve with mashed potatoes.
