![]() ![]() Also, the pink salt will improve the quality of the braised meat, but it is optional for those who don’t want to use it. Talk to your trusted butcher and see what works for you. However, other cuts meant to be braised will also work. As long as you have patience, this should come out amazing.”Īt a recent Parallel Food and Drink event, a pop-up dinner at Teutonic Wine Company, Gibson said, “I chose to make the sauerbrauten with brisket. It’s great for holidays and family events because then you have a lot to keep you entertained. Prepare yourself to marinate the meat for days and to be cooking all day. Slice the meat, pour over the warm sauce and serve immediately.Chef Joey Gibson of Parallel Food and Drink says, “Sauerbraten is one of those dishes you can’t rush. Keep whisking while it thickens, then remove from heat and season with salt and pepper. In a small bowl, mix together the cornstarch and cold water (no lumps), then slowly whisk it in to the simmering marinade. Then bring to a boil over medium high heat. Using a flat spoon, skim the fat off the top of the marinade (you can also do this with a gravy separator). (Optional step: I used an immersion blender to pure the marinade with the remaining vegetables, then strained it-you can do this, or simply strain and discard the veg without pureeing.) Remove the dutch oven, take out the meat, cover it and let it rest on a cutting board. Place the meat in the dutch oven, cover and place in the oven.Ĭook for about three hours, turning the meat a 2-3 times during cooking. Pour in the rest of the marinade, bring to a boil, then remove from heat. Add about a third of the marinade back to the pot and scrape the bottom well. Remove from the the pot and set aside.Īdd the vegetables to the pan and brown them, then add the tomato paste and sugar. ![]() Salt and pepper the meat, then brown well in the pot until it forms a nice crust (around 5-8 minutes). In a large dutch oven, heat the olive oil over high heat. There will be some white/grey foam, just skim this off. Strain the liquid into a pot, discard the bay leaf, peppercorns, and cloves and set the vegetables aside for later. Remove the meat from the marinade, pat it dry, and set aside. Preheat oven to 150 C / 300 F / gas mark 2. Place the meat in a large bowl and add the cooled marinade.Ĭover, place in the fridge or a very cold cellar, and let marinate for a minimum of four days and up to a week, turning the meat every day or so. Bring to a boil and let simmer for a few minutes, then take off the heat. In a large pot, add the wine, vinegar, carrot, onion, and seasonings. Making your own Suure Mocke takes a little bit of planning, but it isn’t too complicated and it’s a good excuse to visit your local Swiss butcher, who will be happy to give you a nice cut. My favourite bit of Surre Mocke wisdom online comes from the Elisabeth Fülscher website, that interviews Julie Landis ( author of books on tomatoes, zucchini, onions and even figures made from salt dough) on the ins and outs of Mocke making. Recipes abound-two of my favourite Swiss food bloggers have versions, lamiacucina from 2008, and Kitchwitch, who (ideally) soaks her beef for a week.Īnother Emmentaler Gasthof, the Löwen in Heimiswil, has their own ‘best in the world’ version by chef Daniel Lüdi, after his grandmother’s recipe. (Don’t let their retro homepage fool you, their Suure Mocke master Alex Rufibach provides his recipe not only right there on their website, but also to Gault & Millau here, who have awarded him 14 points.) Search online and you’ll find the Suure Mocke domain, which brings you to the home page of the Gasthof zum Brunnen in Fraubrunnen, who claim to make ‘ Dr Bescht vor Wält!?’ the best Suure Mocke in the world.
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