Beef muzzle
An offal cut rich in connective tissue that becomes gelatinous with slow cooking. It is often combined with tripe and pepper sauces.
What it offers and why to use it
An offal cut rich in connective tissue that becomes gelatinous with slow cooking. It is often combined with tripe and pepper sauces. Blanch cleaned raw muzzle, then cook in liquid until no longer tough. Finish in sauce to combine flavours.
An offal cut rich in connective tissue that becomes gelatinous with slow cooking. It is often combined with tripe and pepper sauces.
From shopping to cooking
Choose
Ask the butcher for thoroughly cleaned, diced muzzle. Confirm whether it is raw or already cooked before choosing the cooking time.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Blanch cleaned raw muzzle, then cook in liquid until no longer tough. Finish in sauce to combine flavours.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with beef muzzle
Beef tripe and muzzle in Biscayan pepper sauce
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