Calf's Head with Sauce Gribiche

Ingredients

• 1.4 kg raw rolled calf's head
• 600 g waxy potatoes
• 1 piece carrot
• 1 piece yellow onion
• 1 piece leek
• 2 cloves fresh garlic
• 2 sprigs fresh thyme
• 2 leaves bay leaf
• 2 pieces cloves
• 40 g wheat flour
• 1 piece lemon
• 20 g coarse salt
• 3 pieces fresh eggs
• 2 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 18 cl sunflower oil
• 60 g cornichons in vinegar
• 30 g capers in vinegar
• 1 bunch fresh chives
• to taste fine salt
• to taste black pepper

Method

1. Thoroughly rinse the calf's head under cold water. Check that the string and cheesecloth are tight so the roll does not fall apart during cooking.
2. Whisk the flour into a little cold water at the bottom of a large stockpot. Gradually add enough water to submerge the head, then stir in the lemon juice. This blanc broth limits oxidation and keeps the meat light in color.
3. Peel the carrot and onion, carefully clean the leek, and lightly crush the garlic. Stud the onion with the cloves, then place all these aromatics in the stockpot with the thyme, bay leaf, and coarse salt.
4. Place the calf's head in the cold liquid. Slowly bring to a simmer, carefully skimming off any impurities that rise to the surface.
5. Maintain a very gentle simmer, without a strong boil. The head is ready when a skewer easily pierces the meat and the tongue is tender, while still retaining enough structure to be sliced.
6. During cooking, place the washed potatoes in a pot of cold salted water. Simmer until tender throughout without falling apart, then drain and peel them while still warm.
7. Cook the eggs in simmering water until hard-boiled. Cool them immediately, peel them, then separate the yolks from the whites.
8. Finely mash the egg yolks in a bowl with the mustard. Add the vinegar and mix until you have a smooth paste.
9. Gradually whisk in the oil as you would for a soft mayonnaise. The sauce should come together, but remain more fluid and irregular than a classic mayonnaise.
10. Separately chop the egg whites, cornichons, and drained capers. Finely chop the chives. Fold everything into the emulsion without over-whisking, then adjust the seasoning with fine salt and pepper. Chill the gribiche in the refrigerator.
11. Remove the calf's head from the broth when it is tender. Let it drain briefly, carefully remove the cheesecloth and string, then slice it while still hot into thick slices with a very sharp knife.
12. Divide the hot slices onto plates with the potatoes. Serve the cold sauce gribiche on the side or in a generous ribbon, without completely covering the meat.

Nutrition

Per serving

Energy

1024.3 kcal

Protein

82.62 g

Carbohydrate

42.79 g

Fat

59 g

Fibre

6.11 g

Calcium

85.12 mg

Iron

2.56 mg

Magnesium

41.08 mg