Name: Braised Calf's Head with Gribiche Sauce
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 kg (about 4 lb) calf's head pieces, halved by the butcher (tongue reserved if desired); 2 tablespoons white wine vinegar; 1 large yellow onion, peeled and halved; 2 carrots, scrubbed and roughly chopped; 2 celery stalks, roughly chopped; 1 leek, white and light green parts only, split and rinsed; 6 whole black peppercorns; 1 bouquet garni made from 4 sprigs parsley stems, 2 bay leaves, and 2 sprigs fresh thyme; 600 g (about 1.3 lb) small waxy potatoes, peeled; 4 small carrots, peeled and left whole; 1 tablespoon coarse sea salt; 2 tablespoons unsalted butter; 2 tablespoons finely chopped fresh flat-leaf parsley; 3 large hard-boiled eggs, peeled and finely chopped; 3 tablespoons capers in brine, rinsed and roughly chopped; 4 small cornichons, finely diced; 1 small shallot, very finely minced; 2 teaspoons Dijon mustard plus 1 teaspoon smooth wholegrain mustard; 2 tablespoons white wine vinegar; 6 tablespoons extra-virgin olive oil; 2 tablespoons mixed finely chopped parsley, tarragon, and chervil leaves

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A beloved French bistro classic, tender braised calf's head is gently simmered in an aromatic court-bouillon until the meat falls cleanly from the bone. It is served with classic gribiche — a tangy sauce of chopped hard-boiled eggs, capers, cornichons, and fresh herbs — alongside potatoes and carrots cooked in the same broth.

Prep Time30 mins

Cook Time180 mins

Total Time210 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
38 gFat
9 gSaturated Fat
30 gCarbs
4 gFiber
4 gSugar
45 gProtein
720 mgSodium
950 mgPotassium
110 mgCalcium
4.5 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the calf's head and broth

2 kg (about 4 lb) calf's head pieces, halved by the butcher (tongue reserved if desired)
2 tablespoons white wine vinegar
1 large yellow onion, peeled and halved
2 carrots, scrubbed and roughly chopped
2 celery stalks, roughly chopped
1 leek, white and light green parts only, split and rinsed
6 whole black peppercorns
1 bouquet garni made from 4 sprigs parsley stems, 2 bay leaves, and 2 sprigs fresh thyme

For the garnish

600 g (about 1.3 lb) small waxy potatoes, peeled
4 small carrots, peeled and left whole
1 tablespoon coarse sea salt
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley

For the gribiche sauce

3 large hard-boiled eggs, peeled and finely chopped
3 tablespoons capers in brine, rinsed and roughly chopped
4 small cornichons, finely diced
1 small shallot, very finely minced
2 teaspoons Dijon mustard plus 1 teaspoon smooth wholegrain mustard
2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
2 tablespoons mixed finely chopped parsley, tarragon, and chervil leaves

Directions

Rinse the calf's head pieces under cold running water and place them in a large bowl. Cover with cold water, add the vinegar, and soak for 30 minutes to draw out impurities. Drain and rinse the meat well.
Place the soaked meat in a large stockpot, cover with cold water by 5 cm, and bring to a gentle boil. Blanch for 5 minutes, then drain and rinse the meat; wash the pot clean to remove any scum.
Return the calf's head to the pot. Add the onion, carrots, celery, leek, peppercorns, bouquet garni, and 2 teaspoons of salt. Cover with fresh cold water by 3 cm and slowly bring to a bare tremble over medium-low heat, skimming any foam that rises.
Once the liquid just shivers, partially cover and simmer very gently for 2½ to 3 hours, until the meat yields easily to a fork and pulls cleanly from the bone. About 40 minutes before the meat is done, add the potatoes and whole carrots to the pot and continue simmering until tender.
While the meat cooks, prepare the gribiche: in a medium bowl whisk the shallot, both mustards, and vinegar with a pinch of salt. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Fold in the eggs, capers, cornichons, and mixed herbs. Season with pepper, cover, and chill until serving.
Carefully lift the meat from the pot and arrange on a warm serving platter. Lift out the potatoes and carrots and place alongside. Pull the meat from the bones into generous pieces and pile it back onto the platter. Dot the vegetables with butter and shower everything with chopped parsley.
Serve immediately, passing the cold gribiche sauce in a separate bowl. Offer crusty baguette, a little of the strained cooking broth in cups as a starter, and a simple green salad dressed with lemon and shallots.

Cook’s Notes

Ask your butcher to split the head lengthwise, remove the eyes and hair, and reserve the tongue separately if you like.
The vinegar soak before blanching is essential — it pulls residual blood from the skin and bones for a cleaner-tasting broth.
Gribiche benefits from resting for at least an hour so the herbs and shallot mellow into the emulsion.
Strain and freeze the leftover cooking liquid; it is a fantastic base for soups, risotto, or cooking other offal.
Leftover meat reheated gently in a little of the broth and spooned over toasted baguette makes a superb next-day sandwich or light lunch.

DinnerSavoureux