Preheat oven to 350°F. Place beef in a Dutch oven and add water to cover; bring to a simmer. Cover the pot and place in the oven for 2 1/2 hours. When done, strain (reserving the broth) and let the beef cool 10-15 minutes.

Pour cider into a saucepan and bring to a boil; lower heat and simmer briskly until reduced to 2 cups.

Place beef in the bowl of a food processor fitted with the steel blade and pulse about 10-15 times to shred well. Scrape out into a large stockpot. There is no need to clean the processor.

Peel and core apples; cut into 1-inch pieces. In four batches, pulse the apples in a food processor 10-12 times, scraping each batch into the stockpot with the beef.

Pulse the suet until it is finely shredded; add to the stockpot.

Add the brown sugar, raisins, salt, cinnamon, and cloves to the pot; stir well to mix.

Add the 2 cups of reduced cider and 2 cups of the reserved broth (save any remaining broth for another use). Mix well and bring to a boil. Reduce heat and simmer briskly for 2 hours, stirring frequently to prevent scorching, until dark and thick. As it simmers, you may need to reduce the heat a little.

Let the mincemeat cool completely, then place in cleaned and sterilized pint jars, cover, and refrigerate one week (to cure) before freezing.

If you have a pressure canner, place hot mincemeat into sterilized jars, cover with lids, and can them under pressure for 15-20 minutes. As mincemeat is a low-acid food, it cannot be canned in the traditional manner. If canned, let it sit at least two weeks before using.