Beef Tongue in Madeira Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs 25 mins |
| Total Time | 3 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg tongue (s) (beef), cured or smoked
- 30 g butter
- 1 teaspoon sugar
- 30 grams flour
- 1 teaspoon tomato paste
- 0.5 liter ½ meat stock or beef stock
- 125 ml Madeira
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- The tongue is washed thoroughly and, if it is cured, soaked in water overnight so that the salt is washed out.
- In a large saucepan, the tongue is brought to the boil together with water, skimmed off and left to cook for about three hours. If the tongue is not cured, it is necessary to add salt.
- Then rinse the tongue under cold water, peel off the skin and cut the meat into slices.
- Heat the butter in a saucepan, caramelize the sugar in it, add the flour and lightly toast. After the tomato paste has been added, gradually add the broth. After a cooking time of about 10 minutes, the Madeira is added, the sauce is seasoned with salt and cayenne pepper and the sauce is left to cook for another 10 minutes.
- The tongue is served together with the sauce.
- Potatoes or mashed potatoes and salad go well with this.
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