Calf's head and Ravigote sauce
Calf's head is one of the specialties of our Corrèze cuisine. How can we forget that this was the favorite recipe of our former President Jacques Chirac?
The liveliest cook at Brive Tourisme, Karine, introduces us to the traditional recipe for veal's head with ravigote sauce (or gribiche sauce). Contrary to popular belief, this is a very easy dish to prepare but requires a little time. So, put on your aprons, guys, and get cooking!
Ingredients
- Calf's head rolled 2kg
- 6 carrots
- 2 leeks
- 2 onions studded with a clove
- 3 bay leaves
- Coarse salt and 1.2 kg of potatoes and pepper
- 2 tablespoons of mustard (sauce)
- 2 tablespoons of wine vinegar (sauce)
- 2 tablespoons of pickles (sauce)
- 2 tablespoons of capers (sauce)
- 3 hard boiled eggs (sauce)
- 1 bunch of parsley
- oil + walnut oil
- Preparation time : 30 mins
- Cooking time : 150 mins
- To 8 people
Preparation of the calf’s head recipe
- Peel the vegetables.
- Cook the veal head with the vegetables and herbs in a large pot of water.
- Cook the potatoes separately, steam or boil.
- Leave to simmer for approximately 2 hours. Insert a fork to check doneness.
- For the sauce: whisk the mustard and vinegar like mayonnaise and gradually add the oils.
- Cut the eggs, capers, gherkins and parsley and add them to the sauce. Mix and season to taste.
It's ready ! All you have to do is share this friendly and delicious dish.
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