French Tête de Veau Recipe
Tête de Veau is a traditional dish made from a calf's head, slowly simmered in a flavorful broth with aromatics and vegetables. It is typically served with a gribiche sauce, made from hard-boiled eggs and fresh herbs.
Ingredients
FOR THE CALF'S HEAD:
- Calf's Head - 1kg
- Carrot - 1
- Onion - 1
- Garlic Cloves - 2
- Wine vinegar
- Bouquet Garni (parsley, thyme, bay leaf)
- Flour - 1 tbsp
- Coarse Salt - 1 tbsp
- Pepper
FOR THE GRIBICHE SAUCE:
- Eggs - 2
- Shallots (small) - 6
- Pickles - 4-5
- Capers - 2 tbsp
- Mustard - 2 tbsp
- Sunflower Oil
- Wine Vinegar
- Sprigs of Parsley - 2
- Salt
- Pepper
Instructions
- Start by peeling the carrot and slicing it into pieces that are neither too thin nor too thick. Peel the onion and finely chop it into rings. Finally, peel and crush garlic cloves.
- Place the boneless and rolled calf's head in a casserole dish, then cover it completely with water.
- Add carrots, onion, garlic, vinegar and bouquet garni. Sprinkle it with coarse salt and pepper to your liking.
- Mix the flour in a little water and add to the casserole dish. Bring to the boil, cover, lower the heat and simmer for about 2 hours on low heat.
- Meanwhile, prepare the recipe for the gribiche sauce. Take hard-boiled eggs, shell them, crush the yolks on one side and chop the white on the other side. Peel the shallots and chop them finely. Cut the pickles into thin slices.
- In a bowl, add the mustard and the rest of the vinegar. Salt and pepper to taste, then beat everything and gradually add the oil.
- Then add the egg yolks, shallots, parsley, capers, pickles and egg whites to the mix and combine.
- At the end of cooking, drain the calf's head, cut it into slices and place it on a hot dish. Serve hot, topped with gribiche sauce and decorated with capers and half lemon slices.
Nutrition
Calories: 289kcalCarbohydrates: 3gProtein: 23gFat: 20g
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