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  • Posted March 4, 2013 by
    hjcabildo
    Location
    Canada

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    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.

     

    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.

     

    Riesling is a German white wine that is highly aromatic with hints of peach, apples, and pear. It also has floral and spicy undertones and can sometimes smell of honey. The crisp citrus and tropical taste in the palate makes Riesling ideal for a refreshing salad dressing in this recipe. The mineral flavor of the wine marinates the beef and overnight makes it tender, juicy, and intoxicatingly flavorful. As the flavors deepen and develop, the salad tastes more scrumptious and like no other you’ve ever tried before. Naturally, this dish is best paired with an Alsace Riesling for an unforgettable appetizer.

     

    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
    1

     

    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.

     


    2

     

    Allow the mixture to rest for about 6 hours.

     


    3

     

    Mix again and serve.

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