Pasta dishes are always a good idea!
Roughly chop the root vegetables and garlic and bring to the boil with the remaining ingredients for the pickle. Cool and put the meat in the pickle overnight. Remove the meat, rub dry, season all over with salt, pepper and mustard. Heat a small amount of oil in a roasting pan and brown the meat thoroughly. Pour the must pickle over the meat and cook with the vegetables for 1 ½ hours until tender. Remove the cooked meat from the roaster and keep warm. Blend the sauce with a hand blender and add a small amount of beef broth.
Mix sour cream with a little flour and stir into the sauce. For refinement add a little bit of chopped dried plums and chopped walnuts to form.
Make ribbon noodles al dente in enough salted water, then toss in butter and finish with a tiny bit of chopped parsley.
Cut out the core of the apples, put them in an ovenproof dish and roast in the oven at about 150 degrees for 5-10 min. Then fill apples with cranberry jam.
Cut the meat, arrange with ribbon noodles, sauce, baked apple and a little bit of chopped parsley as garnish.
from : : Reinhard Pils, 4594 Steinbach