Nuremberg Ochsenmaulsalat (beef lip salad)

[Since the 19th century, Oxenmaulsalat has taken its rightful place on the menu of the inhabitants of Nuremberg. Due to the relatively low cost of the meat part of this simple dish, the families of workers and other poor townspeople could easily afford it. By 1900, Ochsenmaulsalat was being prepared in 12 factories on an industrial scale. Since that time, this dish has gradually entered the menu of Nuremberg restaurants as a savory snack for beer and wine, and supplies to other European countries have also begun, the price was almost dumping: a 5-kilogram barrel cost only 3.5 marks.]

Nuremberg Ochsenmaulsalat (beef lip salad)

Category: Cold meals and snacks

Kitchen: german

Ingredients
boiled beef lips	500 gr.
bulb onions	300 gr.
vinegar (I took balsamic)	70 ml.
mustard (medium)	1 tbsp. the spoon
olive oil (I took fragrant sunflower oil)	70 ml
sugar	1 tsp
salt, black pepper, spices	taste

Cooking method

• Since the 19th century, Oxenmaulsalat has taken its rightful place on the menu of the inhabitants of Nuremberg. Due to the relatively low cost of the meat part of this simple dish, the families of workers and other poor townspeople could easily afford it. By 1900, Ochsenmaulsalat was being prepared in 12 factories on an industrial scale. Since that time, this dish has gradually entered the menu of Nuremberg restaurants as a savory snack for beer and wine, and supplies to other European countries have also begun, the price was almost dumping: a 5-kilogram barrel cost only 3.5 marks.
• Cooking Oxenmaulsalat is relatively simple: beef lips are boiled, peeled from films and veins, after cooling, cut into thin strips (or cubes) and pickled. Marinade recipes vary widely, it is obvious that the essential ingredients are vinegar, oil, wine, onions. In a cold place, the meat is marinated for about a day, served cold with black bread and butter.
• In public catering establishments in Nuremberg, the traditional Ochsenmaulsalat is not found as often as, say, Nuremberg sausages, and even less often in other cities of Germany, except in the form of canned food. And let's face it - this dish is not for everybody's taste. But it's worth a try - maybe you just like it! Considering that I love offal, this salad is for me. And considering that I regularly buy veal heads for the dog, there are no problems with the lips either. True, the dog was outraged that today they cut off his portion.))))
• Naturally, we will not cook in barrels. We have a homemade, simplified version of the salad.
• So we need the following set of products:
• 
• I didn't photograph the cooking process. Cho take pictures there? The most important thing is to properly prepare your lips. So that there are no villi, hair follicles, films on them. Rinse well cleaned lips. Then everything is very simple:
• 1. Cut the beef lips into thin slices. (I did not succeed very subtly, because I digested my lips). Cut the onion thinly into half rings, leaving a few rings for decoration.
• 2. Mix salt and sugar, add pepper, vinegar, stir in mustard and add oil.
• 5. Put meat and chopped onions in the marinade, stir well, refrigerate for 1 hour. Ideally, of course, at night. But even an hour is enough.
• 6. Arrange onion rings on a plate, put meat salad on them. Inoga radish is added to this salad.
• We had a salad with beer. It was delicious. It is advisable to choose sweet onions (ideally red). If your vinegar is very vigorous or you can't stand it, then dilute it with water 50:50, or replace it with wine.

The dish is designed for

2 servings

Time for preparing:

3 hours including cooking

Cooking program:

plate

Note

Should I go with some fresh bread to take another salad?

By the way, a very good recipe! interesting in composition !!! Thank you ! It remains to buy cheeks or sponges!

It tastes even better today. All the marinade is absorbed into the sponges. They are so uneasy, juicy ... Tomorrow I will do another version of it, the veal's head is already boiling.

By the way, advice - it is better to take the previous half of the head, the muzzle, so to speak, entirely with bones.Because the head (trim with lips and meat from the head) is often not very fresh at the bazaar. And you understand this only when cooking. And the freshness is immediately clear on the face.