Bring the salted water to the boil in a large pan. Add the meat and simmer very gently for 2½-3 hours, adding the vegetables to the pan for the last 30 minutes.
Meanwhile, the sauce can be made by stirring the flour into the melted butter and heating for a minute before whisking in the stock. Season, add the cream and leave to reduce a little.
Finally, add the apple and the horseradish to taste.
To serve, slice the meat against the grain into 1½cm slices and arrange on a platter with the vegetables. Pour over a little cooking liquid and serve with the sauce and boiled potatoes.
Do not throw out the cooking liquid - leave to cool, skim off the fat, and use as a stock for soup.
Serve with boiled or mashed potatoes
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