Baked Calf’s Head with Potato Salad and Pumpkin Seed Oil

For the baked calf’s head with potato salad and pumpkin seed oil, clean the calf’s head and soak it in cold water for a few hours.

Cover with water, add vinegar, spices, onions, peeled roots and leeks.

Bring to a boil, always skimming off the foam, adding water if necessary.

When the calf’s head meat can be easily pressed through to the bone, it is cooked (takes about 2-3 hours).

Lift the calf’s head out of the broth, place it in cold water, separate the meat from the head bone.

Peel off the skin of the tongue with your fingers.

Pluck (trim) and cut into pieces of any size.

Boil the broth until it is very reduced, strain it, remove 1 liter and boil the cut head pieces in it.

When well chilled (the liquid will gel), the calf’s head can be easily stored for a few days.

It can be frozen just as well.

NOTE: 3 kg of calf’s head yields about 1 kg of cooked calf’s head (boneless).

Cut the jellied calf’s head into slices about 8 mm thick, marinate with Dijon mustard, salt, pepper and lemon juice, coat in breadcrumbs and deep-fry in hot vegetable oil.

Drain well and serve with potato salad and pumpkin seed oil.

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