| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 925 | 64g | 29g | 8g |
| sugars | fibre | protein | salt |
| 3g | 2g | 72g | 5.32g |
Why I Love Austrian Veal Head
When it comes to hearty, homely meals that will transport you to a different place and time, nothing comes close to the rustic authenticity of the Austrian Veal Head. Rich in tradition and flavor, this recipe is hands-down one of the most treasured in my culinary collection. As a dedicated food writer with rich Italian-American heritage, I always look for ways to bring family traditions to the table, and though the Austrian Veal Head has its unique roots, it reminds me of the deep familial connections that all comfort food carries. Much like my grandmother’s meatballs or my nonna’s lasagna, it brings families together around the dinner table.
A Feast with a Twist
The uniqueness of this deceptively simple Austrian dish lies in its surprising ingredients. The fusion of veal, aromatic vegetables, and a melange of herbs and spices creates a flavorful broth that is both robust and comforting. This dish’s roots can be traced back to a time when Austrian families, much like my own Italian-American family, made the most of every ingredient available, and nothing went to waste. This philosophy, captured so wonderfully in this recipe for Austrian Veal Head, has resonated with me over the years. Inspired by this ethos and the pioneering spirit of chefs like renowned cooking maestro Wolfgang Puck, I love this recipe for its ability to transform a seemingly ordinary ingredient into a truly exceptional feast.
International Fusion on Your Plate
Drawing on the bold flavors typical of Austrian cuisine, the dish complements a variety of side dishes. While Austrian Veal Head is fantastic on its own, it shines when paired with sides like crisp pan-fried potatoes or spaetzle, small German dumplings, both aligning wonderfully with its rich, intense flavors. On the other hand, if you’re looking for some inspirations from the Italian kitchen, I often recommend something as simple as a fresh, healthful salad, featuring sweet and tangy tomatoes complementing it beautifully.
For someone such as myself who often reminisces about weekend hikes in the woods of New Jersey, a hearty dish like this Austrian Veal Head is not just sustenance. It’s a celebration of culinary harmony and a legacy of love surrounding tradition and comfort food. I am certain you would find it as pleasing to the palate as I do.
What You’ll Need
- 1 veal head (6 to 8 pounds)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 10 black peppercorns
- 2 bay leaves
- 1 bunch fresh parsley
- 1 tablespoon thyme
- 4 quarts water
- 1 lemon, juiced
- 1/2 cup white wine vinegar
- 1 tablespoon whole cloves
- 6 eggs for garnish
- Parsley for garnish
- Lemon slices for garnish
Method
Step One
Begin by thoroughly cleaning the veal head. Remove any hair or skin, leaving only the flesh and skull. Rinse it under cold water to ensure it is fully clean.
Step Two
In a large pot, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, carrots, and celery to the pot and sauté until they are softened and the onions are translucent. This should take around 5-7 minutes.
Step Three
Add the minced garlic, salt, and black pepper to the pot. Stir until the garlic is fragrant, around one minute. Then add the black peppercorns, bay leaves, whole parsley bunch, and thyme. Stir these ingredients together until well combined.
Step Four
Place the cleaned veal head into the pot. Add the 4 quarts of water to the pot, ensuring that the head is fully submerged. If it is not, add additional water as needed.
Step Five
Add the juice of one lemon, white wine vinegar, and whole cloves to the pot. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and allow it to simmer, partially covered, for about 4-6 hours.
Step Six
After 4-6 hours, remove the veal head from the pot and allow it to cool. Once it is cool enough to handle, remove the meat from the skull. Dispose of the skull and any undesirable parts.
Step Seven
Return the meat to the pot and reheat it over medium heat. Check the broth for seasoning and adjust as necessary.
Step Eight
When ready to serve, ladle the broth and meat into bowls. Garnish each serving with a boiled egg, fresh parsley, and a slice of lemon. Enjoy your Veal Head dish warm!
