Tête de Veau with Mustard Sauce

Ingredients

• 1 veal head (about 2.5 kg / 5.5 lbs) 1 veal head (about 2.5 kg / 5.5 lbs)
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 carrots, peeled and roughly chopped 4 carrots, peeled and roughly chopped
• 4 celery stalks, roughly chopped 4 celery stalks, roughly chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 10 black peppercorns 10 black peppercorns
• 4 sprigs of thyme 4 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef or veal stock 500 ml (2 cups) beef or veal stock
• 250 ml (1 cup) dry white wine 250 ml (1 cup) dry white wine
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Place the veal head in a large pot and cover it with water. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the veal head.
2. 2.
   In the same pot, heat the vegetable oil and butter over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Add the veal head back to the pot along with bay leaves, peppercorns, thyme, rosemary, and enough water to cover the head. Bring to a boil, then reduce the heat and let it simmer for about 3 hours or until the meat is tender.
4. 4.
   Once the veal head is cooked, carefully remove it from the pot and let it cool slightly. Strain the cooking liquid and set it aside.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for a minute, then gradually whisk in the reserved cooking liquid, beef or veal stock, and white wine.
6. 6.
   Bring the sauce to a simmer and cook until it thickens. Stir in the Dijon mustard and season with salt and pepper.
7. 7.
   Meanwhile, remove the skin and bones from the veal head. Slice the meat into thick slices.
8. 8.
   Serve the sliced veal head with the mustard sauce, accompanied by boiled potatoes or crusty bread.

Treat your ingredients with care...

• Veal head — Make sure to thoroughly clean the veal head before cooking. Remove any excess fat or hair. It's best to purchase the veal head from a trusted butcher who can prepare it for you.
• Dijon mustard — Use a good quality Dijon mustard for the sauce to ensure a robust flavor.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine to the cooking liquid.
• Serve the Tête de Veau with a side of sautéed mushrooms for an earthy accompaniment.
• If you prefer a smoother sauce, you can strain it before serving.
• Leftover Tête de Veau can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.
• For a touch of freshness, garnish the dish with chopped parsley before serving.

Serving advice

Serve the Tête de Veau with the mustard sauce generously poured over the sliced veal head. Accompany it with boiled potatoes or crusty bread to soak up the flavorful sauce.

Presentation advice

Arrange the sliced veal head on a platter and drizzle the mustard sauce over it. Garnish with fresh herbs, such as thyme or rosemary, for an elegant touch. Serve the dish with a side of boiled potatoes or crusty bread.