Ma TÊTE DE VEAU SAUCE GRIBICHE - Le plat français dont on raffole - Quel goût ! sur Gourmandises TV

Ingredients

• 1 piece Rolled Calf's Head with Tongue (about 1 kg, pre‑rolled and tied by the butcher)
• 4 pieces Carrots (peeled and cut into large chunks)
• 4 pieces Potatoes (peeled and quartered)
• 4 pieces Leeks (halved lengthwise, washed thoroughly and tied with kitchen string)
• 2 pieces Celery Stalks (washed and tied)
• 2 pieces Onions (peeled, one studded with a clove)
• 4 pieces Garlic Cloves (peeled and split in half)
• 2 pieces Turnip (small, peeled and quartered)
• 1 bundle Bouquet Garni (parsley, thyme and bay leaf tied together)
• 2 pieces Bay Leaf
• 1 tablespoon Coarse Salt
• 1 teaspoon Whole Black Peppercorns (plus extra for seasoning)
• 1 tablespoon Lemon Juice (freshly squeezed, added to blanching water)
• 3 pieces Hard‑Boiled Eggs (cooked 9 min, yolks set aside, whites chopped)
• 1 tablespoon Dijon Mustard
• 1 tablespoon White Wine Vinegar or Lemon Juice (for the sauce)
• 250 ml Sunflower Oil (neutral oil for emulsifying the sauce)
• 1 tablespoon Capers (whole, optional to chop)
• 6 pieces Gherkins (sliced into rounds)
• 1 bunch Chives (finely chopped)
• 2 leaves Tarragon Leaves (fresh, finely chopped)
• 1 piece Shallot (finely minced (optional))
• to taste Freshly Ground Black Pepper
• 1 bunch Fresh Parsley (chopped for garnish)

Instructions

1. Prepare the vegetables

   Wash, peel and cut the carrots, potatoes, turnips and onions. Halve the leeks lengthwise, wash thoroughly and tie each with kitchen string. Wash the celery stalks and tie them as well.

   Time: PT15M

2. Blanch the calf's head

   Place the rolled calf's head in a large pot, cover with cold water, add 1 Tbsp lemon juice and bring to a boil. Once boiling, reduce to a gentle boil and cook for 10 minutes. Drain, rinse the head under cold running water and set aside.

   Time: PT15M

   Temperature: boiling

3. Start the braising liquid

   Return the blanched head to the pot, add fresh cold water to cover, then add the tied leeks, celery, bouquet garni, 2 bay leaves, carrots, onions (with clove), turnips, split garlic cloves, 1 Tbsp coarse salt and 1 tsp whole peppercorns.

   Time: PT5M

4. Bring to boil and simmer

   Bring the pot to a rolling boil, then cover and lower the heat to a gentle simmer. Let it cook for 2 hours, checking occasionally that the liquid still covers the meat; add water if necessary.

   Time: PT2H

   Temperature: simmer

5. Add potatoes

   Thirty minutes before the end of the simmer, add the quartered potatoes to the pot. Continue to simmer until the potatoes are fork‑tender.

   Time: PT30M

   Temperature: simmer

6. Check doneness and rest

   Test the meat by inserting a fork into the tongue and other parts; it should offer no resistance. Remove the head, place on a warm serving platter and let rest while you finish the sauce.

   Time: PT10M

7. Boil the eggs for gribiche

   Place the three eggs in a saucepan, cover with cold water, bring to a boil and cook for 9 minutes. Transfer to ice water, peel, separate yolks from whites; set yolks aside and finely chop the whites.

   Time: PT15M

   Temperature: boiling

8. Chop herbs and aromatics

   Finely chop chives, tarragon, chervil (if using), shallot, capers, and slice the gherkins into rounds.

   Time: PT10M

9. Emulsify the gribiche sauce

   In a mixing bowl whisk together 1 Tbsp Dijon mustard, the egg yolks and 1 Tbsp lemon juice (or vinegar) until smooth. Slowly drizzle in the 250 ml sunflower oil while whisking vigorously until the mixture thickens. Season with salt and freshly ground pepper.

   Time: PT15M

10. Finish the gribiche sauce

    Stir in the chopped herbs, capers, gherkins, shallot, and the chopped egg whites. Adjust seasoning, then cover and refrigerate until serving.

    Time: PT15M

11. Plate and serve

    Carve the braised calf's head, arrange the meat and vegetables on a platter, drizzle a spoonful of gribiche sauce over the top, garnish with fresh parsley and a final grind of pepper.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g