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) |
 50 g of capers |
 2 hard-boiled eggs |
 Coarse salt to taste |
Utensils
 Large pot |
 Wooden spoon |
| Colander |
 Chef’s knife |
| Bouquet garni |
 Spatula |
| Bow |
 Kitchen thermometer |
 Serving plate |
 Cooking tongs |
Preparation step by step
Total cooking time: 1h30
Preparation time: 20 min
Rest time: 0
Cooking time: 1h30
STEP 1: Start by submerging the calf’s head in a large pot of boiling salted water.
STEP 2: Add the chopped onion and the bouquet garni to flavor the broth during cooking.
STEP 3: Cook gently for about 1h30 over medium heat, regularly skimming the broth.
STEP 4: Once cooking is complete, remove the calf’s head from the pot and let it rest for a few minutes.
STEP 5: Unmold and slice the calf’s head, ready to serve with gribiche sauce.
The calf’s head, with its traditional preparation, deserves to be rediscovered by all enthusiasts of French cuisine. This dish, offering a melting texture, testifies to the ancestral know-how of cooks of yesteryear. Served with flavorful sauces like gribiche sauce or vinaigrette sauce, it knows how to delight palates while reviving memories of shared family meals.
The simmered cooking in an aromatic broth highlights not only the taste but also the aromas of carefully selected ingredients, such as fresh vegetables and herbs. This emblematic dish of French tables is just waiting to be honored during your next meals.
