The Best of Calf’s Head

For the calf’s head, place the washed calf’s head mask with root vegetables, salt, onion, bay leaf and peppercorns in enough cold water to cover the head. Bring to a boil and cook for about 2 hours. Boil the tongue as well, if desired, until tender, but remove earlier if necessary.

Then allow the softly cooked head to cool slightly and then very carefully remove all fat, skins and tendons. Cut the cheeks and all gelatinous pork rinds into small cubes and boil again briefly with a little hot broth. Season to taste and press firmly into a mold. Weigh down well and refrigerate for 1 day.

Then cut 150 grams of the calf’s head into approx. 1 cm cubes, salt and bread like a Wiener Schnitzerl. Fry in hot fat until golden brown. Lift out and let drain. Slice calf’s head about 7 mm thin and place on an ovenproof plate. Drizzle with a little beef broth or stock and heat over high top heat. Serve with the prepared lettuce hearts, the baked calf’s head cubes and a little core oil. Glaze the lettuce hearts with butter and sugar. Season with salt and pepper, deglaze with a little liquid and steam. Sprinkle the roasted bacon and tomato cubes and the pumpkin seeds on top. Finally, season with a little white balsamic vinegar.

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