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Ox cheek salad à la Gabi

updated

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Ingredients for 4 servings:

  • 200 g beef, cooked, cold ox muzzle
  • 3 tbsp oil
  • 1 tbsp vinegar
  • salt and pepper
  • Parsley and chives to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Cut the ox muzzle into very thin slices. Make a sauce with oil, vinegar, salt, and pepper, pour over the ox muzzle slices, and refrigerate for 12 hours. Sprinkle with finely chopped herbs to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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