Beef tongue in Madeira Sauce
Beef tongue in Madeira sauce that's a real delicacy. Tender stewed beef tongue sliced and simmered in a flavorful broth. Served with a delicious Madeira sauce, made without packets and pouches, that is savory with a hint of sweetness. This a delightful recipe with great flavor for an elegant dinner.
Equipment
- soup pot
- frying pan
- sieve
Ingredients
Braised beef tongue
- 1 beef tongue
- 2 tablespoons salt
- 1 stalk celery cleaned and chopped into three pieces
- 2 onions skinned and quartered
- 1 carrot scraped and cut into three pieces
- 1 leek cleaned and cut into strips
Madeira Sauce
- 1 tablespoon butter
- 1 carrot scraped and sliced
- 1 celery washed and cut into strips.
- 1 onion peeled and cut into rings
- 4 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 tomatoes washed and quartered
- 2 bay leaves
- 4 sprigs Fresh Parsley
- 2 sprigs fresh thyme
- 2 cups broth from beef tongue
- 2 tablespoons butter
- ½ pound mushrooms cut into slices
- ½ cup Madeira wine
Garnish
- 1 tablespoon Fresh Parsley finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Stewed beef tongue
- Soak the beef tongue overnight in water, adding one tablespoon of salt. This removes the impurities. Ensure there's about 1 inch (2.54 cm) of water above the meat.1 beef tongue, 2 tablespoons salt
- Rinse the tongue under running cold water.
- Fill a pan with cold water and one tablespoon of salt. Put the beef tongue in there (make sure there's about 1 inch (2.54 cm) of water above the meat) and bring to a boil. Simmer for 15 minutes.
- Remove the beef tongue from the water and discard the cooking water.
- Fill with fresh cold water, again make sure the beef is about 1 inch (2.54 cm) underwater and place the beef tongue in it. Add the celery, onions, carrot, and leek, and bring to a boil.1 stalk celery, 2 onions, 1 carrot, 1 leek
- Lower the heat and put the lid on the pan. Simmer for 3 to 4 hours until the tongue is cooked *(see tips).
- Remove stock from the pan (you will need it for the sauce) and remove the tongue.
- Rinse the tongue under cold running water and peel off the outer skin.
- Cut the tongue into ½ cm thick slices with a sharp knife.
Madeira Sauce
- Melt the butter in the pan, add the carrot, celery, onion, and tomato paste to the pan, and fry for 2 minutes over medium heat.1 tablespoon butter, 1 carrot, 1 celery, 1 onion, 4 tablespoons tomato paste
- Sprinkle the flour over the veggies and cook for another 2 minutes.3 tablespoons all-purpose flour
- Put the tomatoes, thyme, parsley, and bay leaves in the pan and pour in the stock. Bring to a boil and cook over low heat for 15 minutes.3 tomatoes, 2 bay leaves, 4 sprigs Fresh Parsley, 2 sprigs fresh thyme, 2 cups broth
- Melt some butter in the pan and fry the mushrooms for 10 minutes until golden brown.2 tablespoons butter, ½ pound mushrooms
- Pour in the Madeira, boil, and cook for 2 minutes. Then turn the heat down again.½ cup Madeira wine
- Pour the tomato vegetable sauce through the sieve and press all the flavors with the back of a spoon.
- Heat the sauce until it is hot, and season with salt and pepper.
To serve
- Place the slices of the beef tongue on a plate and add some Madeira sauce. Garnish with finely chopped parsley. Serve with the rest of the sauce.1 tablespoon Fresh Parsley
NOTES
1. Done - Check whether the tongue is cooked by cutting the tip of the tongue. If it is cooked, then the rest of the tongue is also cooked.
2. Too big - Do you think a beef tongue is too big? Then use a veal tongue, which is a bit smaller.
3. Do children attend dinner? Then do not add the Madeira to the mushrooms, but add the sieved tomato sauce. Then scoop out a portion for the children and mix in the Madeira wine. Bring to a boil again so that the alcohol evaporates.
4. Fry - the tomato paste and flour for at least two minutes. This way, the tomato puree becomes a bit sweeter, and baking the flour ensures that the raw flour taste disappears.
5. Bouillon - Use the broth you get when stewing the beef tongue; it goes wonderfully with this recipe. But you can also use beef broth.
6. Storage
Let everything cool down as quickly as possible
Let everything cool down as quickly as possible
- Refrigerator - Cover the meat and sauce and refrigerate for up to 2 days.
- Freezer - Store the meat and sauce in a freezer box. This keeps it good for up to 2 months. After that, let it thaw in the refrigerator.
- Reheat - Put everything in a pan and heat until hot.
Nutrition
Calories: 1734kcal | Carbohydrates: 33g | Protein: 96g | Fat: 134g | Saturated Fat: 66g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 4267mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7290IU | Vitamin C: 32mg | Iron: 2mg
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