Sauerbraten (Suure Moche) a popular Swiss dish.featured

Sauerbraten (Suure Moche) a popular Swiss dish.
One of the reasons why I love living here in “The Land of Smiles is because so many people from all corners of the world pass through my life and gift me lovely recipes like this Suure Moche.. some people stay a while and some come and go very quickly ( on holiday) or just passing through on their travels…
I have gathered many authentic recipes like this Suure Moche
In return, I am happy to share my favourite recipes.  The cooks of this world are generally very sharing of their favourite recipes which is lovely as it means people from around the world get to sample new dishes…
This is one such recipe ..the meat has to marinate for 5 days before it is cooked but it is well worth the wait it is a beautiful dish and one which I have taken to many potluck dinners and I always take an empty casserole dish home…
Sauerbraten ( Suure Moche) is popular in many regions of Switzerland, but the taste is always unique because it is marinated in the local wine. Those that do not have their own wine add vinegar to the marinade and bind the sauce with sour cream.
This recipe was given to me by my Swiss friend Marianne and it is a recipe that her mother used to make every single Sunday as it was her fathers favourite dish.
Suure Moche.
Ingredients:
  • 1 kg (2.2 lbs) beef chuck, eg. shoulder,
  • 1/2 celery root
  • 1 leek
  • 2 carrots
  • 1 garlic clove
  • 1 clove
  • 6 juniper berries,
  • 4 cardamom seeds
  •  4 coriander seeds
  • 12 peppercorns
  •  Fresh thyme
  • 1 Litre red wine
  • 200 ml liquid instant gravy or fresh homemade beef stock.
  • 3 tbsp butter,
  • 1 tbsp flour,
  • Salt and pepper to season
  • 2 tbsp sour cream,
  • 1 piece dark rye bread (end piece)

 

Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 700 ml red wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.

After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling.

You are now ready to cook your Suure Moche.

Sauté the meat on all sides in 2 tbsp butter.

Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 300 ml red wine and simmer slowly for 2 hours.

Add the dissolved instant gravy and reduce the sauce a little. Then knead the flour with the rest of the butter and stir into the sauce.

Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.

Serve with mashed potatoes.

Now the one problem I have is carrying a very, hot casserole dish to these potluck parties and my solution is a wonderful casserole carrier no more dropped dishes ..and that has happened or burnt hands or knees were it balancing on my lap or if I put it in the well of the car or on the seat..Yes, you have it I get spillage 9 times out of 10. Either way, these casserole carriers are a godsend…

I am a member of Amazon affiliates and if you do click one of these links and make a purchase I may receive a small commission this is of course at no extra cost to yourselves and for that I thank you 🙂

I also have a FREE gift for you as a thank you for signing up to my newsletter which is a PDF of authentic Thai curry paste recipes…You will then be able to amaze your friends and family with your wonderful home-made Thai curries…

Do you want to know a little more about my life in Thailand?  If so I can be found over on my other blog Retired No one Told me!

It would lovely to see you there…

 
Print Recipe
Suure Moche
Cuisine Thai
Servings
Ingredients
  • 1 kg Beef Chuck
  • 1/2 Leek
  • 2 Carrots
  • 1 Garlic Clove
  • 1 Clove
  • 6 Juniper Berries
  • 4 Cardamon Seeds
  • 4 Coriander Seeds
  • 12 Peppercorns
  • Fresh Thyme
  • 1 Litre Red Wine
  • 200 ml Liquid Instant Gravy or Beef Stock
  • 3 tbsp Butter
  • 1 tbsp Flour
  • Salt and Pepper
  • 2 tbsp Sour Cream
  • 1 piece Rye Bread (end Piece)
Cuisine Thai
Servings
Ingredients
  • 1 kg Beef Chuck
  • 1/2 Leek
  • 2 Carrots
  • 1 Garlic Clove
  • 1 Clove
  • 6 Juniper Berries
  • 4 Cardamon Seeds
  • 4 Coriander Seeds
  • 12 Peppercorns
  • Fresh Thyme
  • 1 Litre Red Wine
  • 200 ml Liquid Instant Gravy or Beef Stock
  • 3 tbsp Butter
  • 1 tbsp Flour
  • Salt and Pepper
  • 2 tbsp Sour Cream
  • 1 piece Rye Bread (end Piece)
Instructions
  1. Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 700 ml red wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.
  2. After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling.
  3. You are now ready to cook your Suure Moche.
  4. Sauté the meat on all sides in 2 tbsp butter.
  5. Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 300 ml red wine and simmer slowly for 2 hours.
  6. Add the dissolved instant gravy and reduce the sauce a little. Then knead the flour with the rest of the butter and stir into the sauce.
  7. Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.
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Sauerbraten (Suure Moche) a popular Swiss dish.
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About the author

Carolcooks

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing. I will be showing you cooking pots and dishes used here and local traditionst hat I discover on my travel and interesting places to visit. I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to.......Then, I will be happy!

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