Boiled Cow's Head (Tête de Veau) | Saveur

Name: Boiled Cow's Head (Tête de Veau) | Saveur
Ingredients: 1 (12-15lb.) skin-on calf head, deboned, meat cut into 2-inch pieces, tongue removed (have your butcher do this for you); 1 1⁄2 tbsp. Kosher salt, plus more; 8 large carrots; 6 ribs celery; 4 leeks, trimmed and washed, white and green parts separated; 3 medium yellow onions, peeled; 3 bay leaves; 3 sprigs thyme; 6 whole cloves; 1 bunch parsley, stems and leaves separated, plus 2 tsp., finely chopped; 1 1⁄2 lb. fingerling or German butterball potatoes, peeled; 2 hard-boiled eggs, peeled; 1 cup mayonnaise; 1⁄4 cup Dijon mustard; 2 tbsp. red wine vinegar; 1⁄4 cup chopped cornichons; 2 tbsp. capers; 2 tsp. finely chopped chives; 2 tsp. finely chopped tarragon; 1⁄4 tsp. cayenne pepper

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A whole boiled calf's head is definitely a project recipe, but well worth it for some of the best bites of beef on the cow.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 (12-15lb.) skin-on calf head, deboned, meat cut into 2-inch pieces, tongue removed (have your butcher do this for you)
1 1⁄2 tbsp. Kosher salt, plus more
8 large carrots
6 ribs celery
4 leeks, trimmed and washed, white and green parts separated
3 medium yellow onions, peeled
3 bay leaves
3 sprigs thyme
6 whole cloves
1 bunch parsley, stems and leaves separated, plus 2 tsp., finely chopped
1 1⁄2 lb. fingerling or German butterball potatoes, peeled
2 hard-boiled eggs, peeled
1 cup mayonnaise
1⁄4 cup Dijon mustard
2 tbsp. red wine vinegar
1⁄4 cup chopped cornichons
2 tbsp. capers
2 tsp. finely chopped chives
2 tsp. finely chopped tarragon
1⁄4 tsp. cayenne pepper