Beef Snout Salad with Riesling

For an audacious and alluring appetizer, serve beef snout salad with Riesling. Beef snout, which is to say, the cow’s nose is a tasty delicacy enjoyed in many parts of the world. A bit chewy, it makes an interesting and adventurous salad that can make a fancy dinner more exotic and thrilling. This is just one of the healthy easy recipes that's from Gourmandia.

Before making the salad, the nose has to be cleaned, prepared and cooked. Rinsed the nose inside and out under cold running water. Pat it dry with paper towels and absorb any moisture. Check that the snout has no remaining bristles and remove if there are any. Boil the snout and remove the bristles with a pair of tweezers.

To make it flavorful and scrumptious, boil the beef snout in beef stock or broth and simmer with onions, garlic, bay leaf, peppercorns, and one-fourth of a cup cider vinegar. When the meat is tender enough to fall off the bone, take it out of the broth. Debone the meat and slice it into thin strips. Season the slices with salt and pepper and you can now use it to make beef snout salad with Riesling.

Recommended Wine

Alsace Riesling

Ingredients

2 lbs. cooked beef snout

finely cut

¾ cup oil

1/2 cup vinegar

3/4 cup white wine (Riesling)

1 teaspoon strong mustard

1 chopped onion

chopped parsley

minced chive and chervil

salt

pepper

Preparation Instructions

In a large bowl, mix finely cut and cooked beef snout, oil, vinegar, white wine, mustard, onion, parsley, chive, and chervil. Season with salt and pepper.

Allow the mixture to rest for about 6 hours

Mix again and serve.