Put the meat in a deep earthenware dish and add plenty of pepper, bay leaf, thyme, brandy and wine. Marinate covered for 24 hours

Remove the meat from the marinade and pat it dry. Strain the broth from the marinade and reserve it. Heat the oil and spread the meat well until it is well browned. Finely chop the onion, add it and glaze it with the meat. Sprinkle with the flour, let it brown and moisten with a ¼ liter of the marinade. Let the broth reduce and add the rest. Salt to taste and braise covered for 40 minutes

Add the cream and cook uncovered for 10 to 15 minutes, over a very low heat, until the sauce thickens. Peel the apples, cut them into quarters and remove the centers with the seeds, chop them and add them to the ragout. Season with salt, vinegar and sugar and serve with mashed potatoes.