Cut the meat into cubes, season with salt and dust with flour.
Heat the clarified butter and sear the meat cubes in it all around.
Bring the clear soup to the boil and pour it over the meat. Add marjoram and mugwort and simmer for 40 minutes at low heat.
Peel the apples, cut out the core, cut the apples into thick slices and put them on the meat.
Cover and cook gently for another 20 minutes. Pour in the white wine little by little. Season with salt, pepper and sugar.
By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?
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