Summary

Ingredients

• 1 tongue (s) (beef), ready to cook, approx. kg
• 2 medium onion (s)
• 4 clove (s)
• 1 bay leaf
• 250 g soup reens, prepared
• salt

For the sauce:

• 100 ml Madeira
• 40 g mararine
• 40 grams flour
• 0.5 liter ½ broth, from the tongue
• 1 teaspoon tomato paste
• 100 ml cream
• Lemon juice
• Pepper from the grinder
• salt

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Instructions

1. Wash the beef tongue well under cold running water. Peel the onions and lard them with the cloves. Bring about 1 liter of salted water to the boil. Add the tongue with the onions, the soup greens and the bay leaf. Top up with water if necessary. The tongue should be lightly covered and cook in it for about 2 hours. The tongue is done when the tip can be pierced easily. Remove the tongue and rinse with cold water. Peel off the skin while the tongue is still hot. Then cut off the gristly end and put the tongue back in the hot broth until serving.
2. For the Madeira sauce, melt the margarine and sweat the flour in it until it is medium brown. Add 500 ml of tongue broth, whisk with the whisk and make sure that there are no lumps. Cook the sauce for about 5 minutes. Then stir in Madeira, tomato paste and cream over a gentle simmer. Season to taste with lemon juice, pepper and salt.
3. Take the tongue out of the broth, cut into slices and serve in the sauce.
4. I prefer ribbon noodles as a side dish.