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Ox cheek salad

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Ingredients for 2 servings:

  • 300 g beef (ox mouth), cut into thin slices
  • 1 m.-sized onion(s)
  • 5 gherkins
  • 5 tomatoes, dried
  • 6 tbsp vinegar
  • 4 tbsp oil
  • Spices)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cut the ox muzzle lengthwise and crosswise into approximately 2cm pieces. Place the meat in a bowl. Finely chop the onion, gherkins, and tomatoes and add to the meat. Season to taste. Add the vinegar and oil and mix well. Cover and let stand for 1-2 hours. Stir occasionally and add a little more vinegar and oil if necessary. The salad should taste tart, but not sour. TIP: The salad can also be prepared the day before and let rest in the refrigerator. Serve with fresh bread or roasted potatoes.

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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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Ox cheek salad