Ox Cheek Salad

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Wash the ox cheek in warm water, put it in a saucepan, cover with cold water, bring to the boil and add salt and 2 or 3 sliced onions. Simmer for about 3 hours, till the meat is tender. Remove from the water, drain, and carve into thin slices. Mix with shredded celery, previously blanched, shredded sour apples, finely chopped raw onion, and a dressing of oil, vinegar, salt, white pepper, a little French or German mustard, or a mayonnaise dressing.