Recipe: Calf's Feet with Tartar Sauce

Name: Calf's Feet with Tartar Sauce
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 8 servings
Ingredients: 6 pieds de veau propres coupés en 2; Dans une assiette creuse de la farine dans une autre 2 œufs battus en omelette et assaisonnés; puis un plat empli de chapelure; Huile de pépins de raisins pour la friture (si possible); Sauce Tartare; 1/4 de litre de mayonnaise serrée montée non avec des jaunes crus mais avec des jaunes durs on y ajoute alors ciboulette et oignons hachés finement.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (8 reviews) Meat

Prep 15 min

Cook 130 min

Total 2h25

Servings 8 serv.

Ingredients for 8 servings

6 clean calf's feet cut in half
In a shallow plate flour, in another 2 eggs beaten as an omelet and seasoned
then a dish filled with breadcrumbs
Grapeseed oil for frying (if possible)
Tartar Sauce
1/4 liter of thick mayonnaise made not with raw egg yolks but with hard-boiled egg yolks, to which we add finely chopped chives and onions.

Step-by-step directions

1 Cook in a good broth (onions, carrots, thyme, bay leaf, coarse salt and peppercorns) for 3 hours at very low heat your clean half calf's feet.

2 Remove your calf's feet and take out all the meat while hot and cut them into pieces of 3 to 4 cm.

3 Heat your frying oil to 170-175°C.

4 While it heats, coat your calf's feet squares first in flour then in egg and finally roll them in breadcrumbs.

5 Brown them well in your hot oil then remove them by placing them on absorbent paper, salt them lightly and serve them very hot with your Tartar Sauce in a sauceboat.
I'm willing to bet that even people who don't like offal will ask you for the recipe after tasting it.
You can make this recipe in two stages. One day when you make a pot-au-feu, cook it with your calf's feet, you will then just have to remove the meat while hot, cut it into squares and when they are cold store them in small containers heading to the freezer so you can make this recipe another day.

Veau Tartare Pieds de veau