Photography: carnesgonzalezshop.com
The following question has been received in our ‘ask our chef‘ section:
“Hello, I would like to know what the best temperature and time is for making cow’s head as best as possible, considering that I have a maximum of 14 hours. I can cook it whole or in portions.”
Here is our chef’s answer:
Cow’s head has a large volume and takes a long time to reach the desired temperature. For this reason, if it is cut into portions it can be cooked much quicker, therefore reducing the cooking times.
I recommend cooking the head at 85ºC for 8 hours.
First, season the cow’s head. Then, add herbs and spices and let it marinate for 2 or 3 hours. Once it has marinated, rinse it and place it into the vacuum with the same ingredients which were used to aromatise it.
Carry out the vacuum with soft decompression.
Afterwards, as I mentioned earlier, I would cook it at 85ºC for 8 hours.
Once it is ready, take it out and let it cool.
