📝 About This Recipe
A cornerstone of French charcuterie culture, this traditional ox snout salad is a masterpiece of texture and acidity. Thinly sliced, tenderized beef snout is bathed in a robust ravigote dressing, creating a dish that is simultaneously rich, gelatinous, and incredibly refreshing. It is a quintessential 'Bouchon' classic that celebrates the art of nose-to-tail dining with rustic elegance.
🥗 Ingredients
The Meat and Poaching Liquor
- 1 kg Ox snout (prepared/cleaned) (rinsed thoroughly)
- 1 large Carrot (roughly chopped)
- 1 Yellow Onion (peeled and studded with 2 cloves)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks)
- 2 tablespoons White Wine Vinegar (for the poaching water)
- 10 pieces Black Peppercorns (whole)
The Vinaigrette Ravigote
- 2 tablespoons Dijon Mustard (strong and smooth)
- 3 tablespoons Red Wine Vinegar (high quality)
- 6 tablespoons Neutral Oil (grapeseed or sunflower oil)
- 3 pieces Shallots (very finely minced)
- 6-8 pieces Cornichons (finely diced)
- 1 tablespoon Capers (drained and chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Chives (snipped)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the cleaned ox snout in a large stockpot and cover with cold water. Bring to a boil for 10 minutes, then drain and rinse the meat to remove initial impurities.
-
2
Return the snout to the pot. Add the carrot, clove-studded onion, bouquet garni, peppercorns, and 2 tablespoons of white wine vinegar.
-
3
Cover with fresh water and bring to a gentle simmer. Cook for approximately 2.5 to 3 hours, or until the meat is completely tender when pierced with a knife.
-
4
Once cooked, remove the snout from the broth and let it cool slightly. While still warm but manageable, trim any excess gristle if necessary.
-
5
Wrap the meat tightly in plastic wrap to form a uniform log shape and refrigerate for at least 4 hours (ideally overnight) until very firm.
-
6
Prepare the vinaigrette: In a medium bowl, whisk together the Dijon mustard and red wine vinegar until smooth.
-
7
Slowly drizzle in the oil while whisking constantly to create a thick, emulsified dressing.
-
8
Stir in the minced shallots, diced cornichons, chopped capers, parsley, and chives.
-
9
Remove the chilled snout from the fridge. Using a very sharp knife or a mandoline, slice the meat into paper-thin translucent rounds.
-
10
Place the slices in a large mixing bowl and pour the vinaigrette over them. Toss gently with your hands or tongs to ensure every slice is coated.
-
11
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. The salad should be punchy and bright.
-
12
Let the salad marinate at room temperature for 15-20 minutes before serving to allow the flavors to penetrate the meat.
💡 Chef's Tips
For the best texture, ensure you slice the snout as thinly as possible; thick slices can feel rubbery. If you can buy 'museau' already cooked and pressed from a quality butcher, you can skip the poaching steps and go straight to slicing. Always dress the salad while the meat is slightly above fridge temperature so the fat absorbs the vinegar better. Don't skimp on the herbs; the freshness of the parsley and chives is essential to balance the richness of the beef. If the dressing feels too thick, add a teaspoon of the poaching liquid to loosen it.
🍽️ Serving Suggestions
Serve with a side of warm, crusty baguette to soak up the extra vinaigrette. Pair with a crisp, acidic white wine like a Beaujolais Blanc or a sharp Aligoté. Accompany with a simple green salad of frisée or arugula for added bitterness. Offer extra Dijon mustard on the side for those who prefer an even sharper kick. A few slices of hard-boiled egg make a traditional and delicious garnish.