2403 Museau de Boeuf

Ox Cheek

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Ox cheek may be prepared as for ox tongue but is seldom used other than as a salad for Hors-d’oeuvre. It should be cooked by gently simmering in lightly salted and acidulated water for at least 6 hours.

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