Suure Mocke is a beef preparation where the meat is marinated for 3-5 days in a mixture of wine, spices, and finely chopped vegetables. This marinade makes the meat very tender and flavourful. It is a preparation that I used to enjoy as a kid when my grandmother used to make it for special occasions.
Onion – 1 pc
Bay leaf – 1 pc
Cloves – 4 pc
Juniper berries – 1tsp
Peppercorns – 1tsp
Non alcoholic red wine – 750ml
Red wine vinegar – 100 ml
Roast beef for stewing – 1.2kg
Carrot – 1 pc
Celery stick – 1 pc
Leek small – 1 pc
Salt – to taste
Freshly ground pepper – to taste
Clarified butter – 1tbsp
Flour – 2tbsp
Tomato puree – 2tbsp
Honey – 1tbsp
Thyme and rosemary – 4 springs
- Halve the onion and stud with the bay leaf and cloves. Add juniper, pepper, red wine and vinegar to a pan and boil. Allow to cool slightly.
- Put the meat in a large freezer bag; add half the carrots, onions, leeks and celery, pour over the boiled mixture and seal well. Leave in the refrigerator for 3-5 days.
- Remove the meat from the marinade, drain and dab with kitchen paper. Boil the marinade, pour through a sieve and set aside.
- Cut the celery, carrot and leeks in cubes and spread it evenly in a roasting tray. Season the meat with salt and pepper in the same roasting tray and roast for 2½ hours at 180°C.
- Add the flour into the strained sauce, add tomato puree, honey and whisk well. Cook till the right consistency, add thyme and rosemary to infuse. Season to taste.
- Cut the meat into slices and pour over the sauce.
Spaetzli / Knoepfli
Spaetzle are traditional Swiss/German dumplings that are easy to make and served with saucy dishes and meat.
|All Purpose Flour, sifted||500 gr|
|Nutmeg , ground||To taste|
- Add the eggs, milk, water & seasoning to the flour and mix it well to form a smooth and thick batter.
- Bring some water to the boil in a pot and add salt to it like for cooking pasta.
- Pour and push the batter through the Spaetzle sieve into the boiling water.
- Once they are done they will start floating in the water. Take them out at that point and refresh in cold water then strain & keep aside.
- Heat the oil and butter in a sauté pan; add the Spaetzle and sauté until golden brown.
- Season the Spaetzle with salt & nutmeg powder to taste & serve.