Beef Tongue with Mushroom – Madeira Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tongue (s) beef, cured
- 6 grains pepper
- 1 bay leaves
- 0.5 liter ½ water
- 1 tablespoon salt
- 1 bunch soup greens
- 2 onions)
- 60 g butter
- 80 grams flour
- 600 ml broth
- 100 ml Madeira
- 250 g mushrooms
- 1 tablespoon lemon juice
- Pinch (s) salt and pepper, to taste
- Sugar, to taste
Print Recipe
Pin Recipe Instructions
- Wash the brushed tongue under running water, then add it to the cold water along with the spices and salt. Bring to the boil over high heat, then cook in a closed saucepan for two hours. Clean, wash and chop the soup greens, peel the onions. Put these ingredients on the tongue and cook for another hour. Then take the tongue out of the broth and let it cool down. Loosen and peel the skin on the sides with a sharp knife. Cut the tongue into slices and keep warm.
- For the sauce, some oil is heated and the flour is browned in it. Add part of the strained tongue broth and let it reduce a little (approx. 10 min.). Then add the Madeira and season to taste.
- Clean the mushrooms, quarter them with a little lemon juice and let them steep. Add to the Madeira sauce and season again with salt, pepper and a little sugar
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