Calf's Head Stew
- 1 calf's head (with brain and tongue)
- 6 peppercorns
- 2 bay leaves
- 1 piece tarragon
- 1 piece carrot
- 1 piece celery
- 1 piece kohlrabi
- 1 parsley root
- Salt and pepper
- 1 cup red wine
- 1/2 pound beef
- 1/2 pound veal
- 1/4 pound raw ham
- 1 onion, chopped
- 4 tablespoons butter
- 1/2 cup flour
- 1/2 cup Madeira wine
- Juice 1/4 lemon
- 1 teaspoon sugar
- 4 hard-cooked eggs, cut in eighths
- 1/2 tomato
Split calf's head in center, remove brain and tongue and soak them both in cold water for approximately an hour. Remove skin from head, brush in plenty of water. Simmer the head and tongue in salted water until tender; save the brains for garnish. Cut the meat from the calf's head into small pieces; skin tongue, cut it in slices. In a deep soup kettle, place the calf's head meat, the vegetables and spices, cover with boiling water, cook about 2 hours. The bouillon should be cooked down to about 2 quarts.
Into a pan, place the tongue slices, the skin of the head which has been cut into square pieces, the red wine, a little pepper and salt. Add flour and Madeira wine. Simmer these ingredients with the bouillon for 2 hours, strain and skim the sauce. Place cut skin of head and the tongue in the strained sauce. add lemon juice and sugar. Serve the stew on hot platter. Fry the brains in butter until rich golden brown, cut into pieces and use as a garnish around the stew, with the hard-cooked eggs and tomato.
Into a pan, place the tongue slices, the skin of the head which has been cut into square pieces, the red wine, a little pepper and salt. Add flour and Madeira wine. Simmer these ingredients with the bouillon for 2 hours, strain and skim the sauce. Place cut skin of head and the tongue in the strained sauce. add lemon juice and sugar. Serve the stew on hot platter. Fry the brains in butter until rich golden brown, cut into pieces and use as a garnish around the stew, with the hard-cooked eggs and tomato.
Submitted by Jun 3, 2009
31 min
300 min
331 min