Sour Roast Beef with Spaetzli



Suure mocke

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.

Serves: 6


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.

Serves: 10

All Purpose Flour, sifted 500 gr
Eggs 250 ml
Milk 100 ml
Water 100 ml
Salt To taste
Nutmeg , ground To taste
Butter 2 tbsp
Oil 2 tsp



  • 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.

Daniel Hiltbrunner

Chef Daniel Hiltbrunner trained and worked in Switzerland. He has also worked in the USA, New Zealand, Japan and Australia before relocating to the United Arab Emirates. Chef Daniel’s work experience encompasses stand-alone fine dining restaurants, hotel openings with international hotel chains such as Hilton, Parkroyal, and Accor together with large scale production kitchens in Convention Centres. In Australia he was a member of the cooking competition committee for the Australian Chef Association (ACF). He was also a member of the Australian national culinary team for the 2008 Culinary Olympics in Erfurt, Germany. He is a certified Master Chef and certified WACS judge with extensive international judging experience. He is a member the prestigious Academy Culinaire de France and La Chaine des Rotisseurs (CDR).

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