Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pickled beef tongue |
| \N \N | ;water to cover |
| ½ cup | White vinegar |
| 1 \N | Onion; chopped |
| \N \N | Salt and pepper |
| 2 tablespoons | White vinegar |
| 3 tablespoons | Olive oil |
Literally Ochsenmaulsalat means ox-mouth salad. To be authentic you must use the meat picked from the cheeks and mouth of a cooked corned beef head.
Place tongue in pot and cover with cold water. Add vinegar, bring to a boil, reduce heat and simmer slowly for 3 hrs. Cool tongue, peel it, slice thinly and cut slices into slivers. Mix onion, salt, pepper, vinegar and oil together and pour over tongue slivers. Adjust the seasonings. Chill until served and pour off the excess marinade before bringing to the table.
From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by: Jim Weller.
Submitted By JIM WELLER On 11-25-95