Boiled Sheep’s Head
This recipe is for boiling a cleaned sheep’s head in a regular pot. The chef begins by submerging the head in cold water and bringing it to a boil, then completely discarding the first boiling water to remove any gaminess. The head is then returned to the pot with fresh cold water, followed by seasonings: salt, whole or coarsely ground pepper, 2 onions, about 5 whole cloves, whole cardamom, bay leaves, and 5 tablespoons vinegar. Leave the head over slightly above medium heat for about 4 hours, until fully cooked and the broth is clear, then serve hot.
A preparation video for boiling a sheep’s head.
Like making a meat stock or boiled offal preparation.
This is a traditional kitchen preparation; cooking time matters to tenderize the meat.
Ingredients
- 1 cleaned sheep’s head
- salt
- whole peppercorns
- 5 pieces whole cloves
- whole cardamom
- 2 pieces onions
- 5 tablespoons vinegar
- bay leaves
- cold water
Instructions
- The chef cleans the sheep’s head and notes that it has been washed several times with water, salt, and vinegar and cleaned thoroughly.
- The chef places the sheep’s head in a regular pot and covers it with cold water only, without any seasonings.
- The chef leaves the water in the regular pot until it boils, allowing the scum to rise.
- The chef completely pours out the first water from the regular pot after it boils.
- The chef returns the sheep’s head to the regular pot after washing the pot.
- The chef adds fresh cold water to the regular pot and leaves it until it boils.
- After the fresh water boils, the chef adds salt, pepper, the 2 chopped onions, cardamom, cloves, bay leaves, and vinegar to the regular pot.
- The chef leaves the sheep’s head in the regular pot over slightly above medium heat, cooking it gently until done.
- The chef cooks the sheep’s head in the regular pot for exactly 4 hours, until the bone separates from the meat and the broth becomes clear.
- The chef turns off the heat under the regular pot once it is fully cooked.
- The chef removes the sheep’s head from the regular pot and places it on a serving platter.
- The chef serves the sheep’s head hot with the broth.