Veal Head ‘Gribiche Sauce’ Recipe

Ingredients

• 1 veal head, cleaned and trimmed
• 1 onion, peeled and quartered
• 3 celery stalks, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 tablespoon salt
• 1/2 teaspoon black peppercorns
• 1/3 cup red wine vinegar
• 1/3 cup Dijon mustard
• 1 cup extra-virgin olive oil
• 4 hard-boiled eggs, chopped
• 1/3 cup capers, rinsed and chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh tarragon
• Salt and freshly ground black pepper

Instructions

1. Place the veal head in a large pot and add enough water to cover. Add the onion, celery, carrots, bouquet garni, salt, and peppercorns. Bring to a boil, reduce heat, and simmer for 3-4 hours, or until the meat is very tender.
2. Remove the veal head from the pot and let it cool slightly.
3. In a medium-sized bowl, whisk together the vinegar and Dijon mustard. Slowly whisk in the olive oil until well combined.
4. Add the chopped eggs and capers to the dressing and mix well. Season with salt and pepper to taste.
5. When the veal head has cooled enough to handle, remove the skin and chop the meat into small pieces.
6. Transfer the chopped veal to a large bowl and mix in the gribiche sauce, fresh parsley, and tarragon.
7. Chill the veal head gribiche in the refrigerator for at least 2 hours before serving.

Verdict

Veal head gribiche is a classic French dish that is rich, flavorful, and perfect for a special occasion. The tender meat is enhanced by the tangy, mustardy dressing, and the addition of eggs, capers, and fresh herbs adds a delicious pop of flavor and texture. Serve with a crusty baguette and a crisp white wine for an elegant and satisfying meal.

Serving Suggestions

Veal head gribiche is traditionally served as a cold appetizer or main course, accompanied by crusty bread, roasted vegetables, or a fresh green salad. It also makes a great addition to a charcuterie board or picnic spread, and can be enjoyed on its own or as part of a larger meal. Bon appétit!