Recipe: Calf's Head with Gribiche Sauce

Name: Tête de veau sauce gribiche
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 portions
Ingredients: servie avec ses pommes à l'anglaise et sa sauce gribicheTête de veau sauce gribiche pour 8 personnes :Une belle tête de veau désossée*50 g de farine délayée avec 10 cl de vinaigre blanc1 tête d'ail non épluchée et coupée en 2 dans l'épaisseur3 belles carottes épluchées et coupées en 41 branche de céleriun petit morceau de gingembre2 gros oignons épluchés et cloutés chacun de 2 clous de girofle1/2 citron1 gros bouquet garnisel, mignonnette de poivre.sauce gribiche

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (13 reviews) Meat

Prep 20 min

Cook 120 min

Total 2h20

Servings 8 serv.

Here is a classic recipe for Calf's Head

Ingredients for 8 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 flour mixed with 10 cl 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 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

Soupes de carottes Abats Sauce gribiche