Salad of ox mouth

Last Updated on December 4, 2024

Recipe from Vilém Vrabec’s Big Cookbook from 1968. This salad used to be sold in vending machines and cafeterias during the totalitarian era. Nowadays you can buy ox muzzle, for example, from a private farmer who raises bulls and cows. The salad has reappeared on the Czech market. There are companies on the internet that still produce it today.

Ingredients:

1 kg of cleaned, skinned ox muzzle (beef mulch) 150-200 g of root Vegetable Recipes (carrots, celery, parsley) 2 l of water 1 tbsp crychlosoli (praganda) 2-3 pcs onions 4 pcs of allspice 4 pcs whole peppercorns 2 pcs bean leaves ocet salt For marinade: 1 dl of stock from the mouth 2 tbsp oil 2 tbsp vinegar 1 tablespoon worchester pepper salt

Procedure:

Pour water over the potatoes, add quick salt, cook over low heat for 2 hours.

Add quick salt to make the meat pink, otherwise the cooked muzzle would be greyish.

Rinse the water, rinse the muzzle thoroughly, pour clean water, add spices, root Vegetable Recipes, salt, cook on low heat for another 2-3 hours.

When the muzzle has softened, drain, pour off some broth, let the meat cool.

Slice the cooked muzzle into thin slices, mix with onion strips.

Stir the broth from the mouth in a cup with oil, vinegar, mustard, worchestr, season with salt and pepper. Pour the marinade over the salad, toss and let it thaw until the next day.

Recommendation:

Serve the cooled salad with bread.

Note:

Text and photo by D. Marounek, source: volskatlama.cz