Ingredients
Recipe for 4 people.
 1 kg of calf’s head |
 1 carrot |
 1 onion |
 2 cloves of garlic |
 12.5 cl of wine vinegar |
 1 bouquet garni (parsley, thyme, bay leaf) |
Utensils
 Pot |
 Wooden spoon |
 Chef’s knife |
 Bowl for mayonnaise |
 Strainer |
 Kitchen thermometer |
 Baking tray |
 Watering can or ladle |
Preparation step by step
Total cooking time: 1h30
Preparation time: 20 min
Rest time: None
Cooking time: 1h30
STEP 1: Start by thoroughly cleaning the calf’s head to remove impurities and hair.
STEP 2: In a large pot, place the calf’s head along with the vegetables and the bouquet garni.
STEP 3: Add cold water until it completely covers the calf’s head, then bring to a boil.
STEP 4: Once the water is boiling, skim off impurities from the surface and add salt.
STEP 5: Reduce the heat to maintain a gentle simmer and let it cook for about 1h30.
STEP 6: When the cooking is finished, remove the calf’s head and let it cool for a few minutes.
STEP 7: Cut the calf’s head into pieces and arrange them in a dish with the vegetables.
STEP 8: Prepare the gribiche sauce by mixing the hard-boiled eggs, mayo, and herbs before serving.
Preparing a calf’s head requires a certain meticulousness, but the results are truly worth the effort. By starting with the slow cooking of the meat in a flavored broth with vegetables and aromatics, you will achieve a tender texture that delights the palate. Accompanied by a gribiche sauce made with mayonnaise and fresh herbs, this recipe offers a fresh and savory touch.
Don’t forget to pay attention to details during preparation, such as the choice of ingredients and cooking time. By mastering these steps, you will ensure that you impress your guests during a family meal or a special occasion. Calf’s head is a dish that deserves to be rediscovered and appreciated for its true value.
