Ingredients
Recipe for 4 people.
| 🥩 1 kg of veal head | 🥕 1 carrot |
| 🧅 1 onion | 🧄 2 cloves of garlic |
| 🍷 12.5 cl of wine vinegar | 🌱 1 bouquet garni (parsley, thyme, bay) |
| 🌿 50 g of capers | 🥚 2 hard-boiled eggs |
| 🧂 Coarse salt to taste |
Utensils
| 🍲 Pot | 🍴 Wooden spoon |
| 🧂 Colander | 🔪 Chef’s knife |
| 🌿 Bouquet garni | 🥄 Spatula |
| 🥚 Bowls | 📏 Kitchen thermometer |
| 🍽️ Serving plate | 🥢 Kitchen tongs |
Preparation step by step
Total cooking time: 1h30
Preparation time: 20min
Rest time: 0
Cooking time: 1h30
STEP 1: Start by immersing the veal 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: Gently cook for about 1h30 over medium heat, regularly skimming the broth.
STEP 4: Once cooking is complete, remove the veal head from the pot and let it rest for a few minutes.
STEP 5: Unmold and slice the veal head, ready to serve with the gribiche sauce.
The veal head, with its traditional preparation, deserves to be rediscovered by all enthusiasts of French cuisine. This dish, offering a melt-in-the-mouth texture, testifies to the ancestral know-how of the cooks of old. Accompanied by flavorful sauces such as gribiche sauce or vinaigrette sauce, it knows how to delight palates while reviving memories of shared family meals.
The slow cooking in an aromatic broth not only enhances the taste but also brings out the aromas of the carefully selected ingredients, such as fresh vegetables and herbs. This iconic dish of French tables is just waiting to be celebrated at your next meals.
