Cow head in the wood fired oven

Cow head is an exceptional dish, it needs a very good company and a long-hour grilling on the wood-fired oven. It’s best to use the whole cow head instead of a deboned one. Your butcher will help you choose the most suitable one. Prefer a cow head of a smaller animal.

  • Share:


  • 1 whole cow head
  • 4-5 garlic cloves
  • 1 hipped teaspoon black peppercorns
  • 1,5 tablespoon thick sea salt
  • 5 sheets of parchment paper


Light the wood-fired oven prior to the preparation. Wash the cow head thoroughly. Open several holes on the lean meat to hide garlic and 2-3 peppercorns. Garlic and pepper can be added to all the cavities on the head. Season with the salt and wrap the cow head with 5 sheets of parchment paper.

COOKED ON amber.q A

amber.q A


When the woods inside the oven are burnt and the dome of the oven has turned white, remove the charcoals and clean the floor of the wood-fired oven. Close the door of the oven to measure the temperature with the thermometer on the door. For a more precise temperature, you can as well use a laser thermometer. When the oven has matured and the temperature is below 270°C, place the cow head inside the oven and close the door. It takes time and patience, 8 hours approximately in an oven that doesn’t lose its temperature fast or 10 hours in an oven that loses its temperature faster. Remove it when the time has passed and leave it wrapped for 45’ more minutes. Open the parchment paper wrapping, take out the lean meat from the cheeks and cut the tongue into pieces. Add quality salt and some pepper. Good wine and good company are a must.

Happy cooking and happy grilling to everyone!