Recipe: Calf's Head with Gribiche Sauce

Name: Calf's Head with Gribiche Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Ingredients: served with its English-style potatoes and gribiche sauce; Calf's Head with gribiche sauce for 8 people:; A beautiful boned calf's head*; 50 g (1.75 oz) flour mixed with 10 cl (0.4 cup) white vinegar; 1 head of garlic unpeeled and cut in half lengthwise; 3 beautiful peeled carrots cut into 4 pieces; 1 celery stalk; a small piece of ginger; 2 large peeled onions each studded with 2 cloves; 1/2 lemon; 1 large bouquet garni; salt, pepper to taste; gribiche sauce

By chef patrick Asfaux 4.8/5 (13 reviews) · 🍳 11 made it

Prep 20 min

Cook 120 min

Total 2h20

Servings 8 serv.

Here is a classic recipe for Calf's Head with Gribiche Sauce. This French haute cuisine dish embodies the tradition of aristocratic family cooking, where every part of the animal was valued. The poached calf's head, served with gribiche sauce enhanced with hard-boiled eggs and pickles, reveals delicate and savory meat that requires patience and respect for technique.

Recette Calf's Head with Gribiche Sauce - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Ingredients for 8 servings

Adjust for

servings

served with its English-style potatoes and gribiche sauce
Calf's Head with gribiche sauce for 8 people:
A beautiful boned calf's head*
50 g (1.75 oz) flour mixed with 10 cl (0.4 cup) white vinegar
1 head of garlic unpeeled and cut in half lengthwise
3 beautiful peeled carrots cut into 4 pieces
1 celery stalk
a small piece of ginger
2 large peeled onions each studded with 2 cloves
1/2 lemon
1 large bouquet garni
salt, pepper to taste
gribiche sauce

Step-by-step directions

The day before

Soak your head for 24 hours in cold water, changing the water from time to time, if this has not already been done.

The next day

1 In a large pot, add the flour mixed with vinegar (white) then add 9 liters (9.5 qt) of cold water (stir with a whisk with your "blanc") then add all the garnishes, bring to a boil. Salt and pepper with mignonnette and lemon your head then plunge it in for two hours of cooking at a gentle simmer.

2 Meanwhile, cook your potatoes English-style

3 Drain your head and place it on your work surface then cut your portions to include in each piece a part of the meat.

Presentation:

Serve on a deep hot plate a piece of head with some of the cooked carrots cut into small dice on each side, a little Guérande sea salt and pepper to taste on the pieces of head.

The English-style potatoes and the gribiche sauce on the side.

You can, if you wish, cook the tongue with it, and poach some brains separately if you want to make it a festive dish prepared with all the elements of the head and also since it is often the case buy some already rolled, then you won't have to soak it the day before.

ps CAPE OR CAPELINE with our Canadian cousins

A chef's advice

Calf's head is a Sunday dish, the one you cook when you have time and want to impress. Historically, it's a classic of Parisian bourgeois cooking, back in fashion for the past decade because chefs rediscovered that nothing gets wasted from a well-treated animal. Seasoning? More of an autumn and winter dish, when structured white wines (Sancerre, Chablis) naturally assert themselves. The gribiche sauce, acidic and lifted with hard-boiled eggs, stands up to foie gras starters. Occasions: major celebrations, family meals where you want to show your chops, relaxed Sunday with cooking-minded friends. Not everyday fare, too demanding in attention and time. Allow the night before for soaking, then 3 hours the cooking day (cooking included). Wines: a dry white with good body (Meursault, Côtes du Jura white, or simply fine Chablis). Avoid light reds, they don't match the gelatin and richness of the broth. Classic accompaniments: potatoes (here boiled simply), some carrots from the cooking broth, Guérande sea salt flakes, freshly ground white pepper. If you're indulgent, add tongue and poached brain on the side. The Québécois call it cape or capeline.

Frequently asked questions

Why soak the calf's head for 24 hours before cooking?

Soaking removes blood and impurities trapped in the tissues. Changing the water regularly gives you a pale, clean meat after cooking. Skip this step and your broth turns grey and cloudy. It's essential here.

Can I replace white vinegar with another type?

No, use white vinegar. It keeps the meat pale and clear during cooking. Red wine vinegar or cider would discolour it. Only white does the job properly. It's about the final appearance.

How do I organize this recipe for Sunday lunch?

Soak the head Saturday. Sunday morning, start cooking at 9 a.m. (2 hours cooking time). Peel and cook potatoes while it simmers. By 11:30 a.m., the head is ready, portion it, finish the sauce. Serve at noon.