Checkler-style meat with apples

Salt the meat, fry in fat on all sides until a ruddy crust forms, scoop with tarragon and fry in the oven at a temperature of 180-200 degrees for about
1. 5 hours, often watering with the resulting juice or water. Peel the apples, remove the middle with the seeds, cut into circles. Shortly before the meat is ready, lay the apples next to it on a baking sheet and put it out. Cut the finished meat into slices, put on plates and pour over the resulting sauce, seasoned with flour. Put the apples to the meat and serve.