The meat is placed in boiling water. Shortly before to soften, add the spices, onions, cloves and salt. Peeled apple grate and mixed with the same amount of grated horseradish. Season with vinegar, vegetable oil, salt, sugar, broth and cream. For the sauce Bordolez melts butter. It lightly fry the finely chopped onion. Add flour and are cooked dark roux which was diluted with a meat broth. Boil for 10 minutes. Then add thyme, parsley, red wine, lemon juice and tomato puree, season with salt and pepper. Boil for 5 min. Finally, the sauce is placed in chopped beef bone marrow, and allowed to stand. The meat is topped with two sauce and steamed rice or potatoes.