Calf’s head with Ravigote sauce

Calf's head is one of the specialities of our Correze cuisine. How could we forget that it was the favourite recipe of our former President Jacques Chirac?

Brive Tourisme's gutsiest cook, Karine, takes us through the traditional recipe for tête de veau with ravigote (or gribiche) sauce. Contrary to popular belief, this is a very easy dish to prepare, but it does take a bit of time. So grab your aprons and get cooking!

The ingredients

Tête de veau roulée de 2kgs
6 carottes
2 poireaux
2 oignons piqués d’un clou de girofle
3 feuilles de laurier
Gros sel et 1.2 kg de pommes de terrepoivre
2 cuillères à soupe de moutarde (sauce)
2 cuillères à soupe de vinaigre de vin (sauce)
2 cuillères à soupe de cornichons (sauce)
2 cuillères à soupe de câpres (sauce)
3 œufs durs (sauce)
1 bouquet de persil
huile + huile de noix

Temps de préparation : 30 min
Temps de cuisson : 150 min
Pour 8 personnes

Préparation de la recette de la tête de veau

Peel the vegetables.
Cook the veal head with the vegetables and herbs in a large pan of water.
Steam or boil the potatoes separately.
Leave to simmer for around 2? hours. Stick a fork in it to check that it is cooked through.
For the sauce: mix the mustard and vinegar like a mayonnaise and gradually add the oils.
Chop the eggs, capers, gherkins and parsley and add to the sauce. Mix and season to taste.

All set! All that's left to do is share this tasty, convivial dish.

Partager cet article

Ou partagez le lien