Beef tongue in Madeira sauce

cow's tongue leeks carrots onion celery pepper and salt
Place the beef tongue for 2 hours in lightly salted cold water. Drain. Place the meat in boiled water for 10 minutes. Drain. Put it in a clean pot with water, sliced leeks, carrots, onions, celery, salt, pepper, diced broth and a bouquet garni. Bring to the boil and simmer for 2 to 3 hours until the skin comes loose easily and the meat is cooked through. Peel the tongue warm and cut into thick slices. Keep the preparation warm. The sauce: fry sliced mushrooms with a chopped shallot in some butter. Make a roux, and ling with spoons broth in which the tongue has been cooked. Mix with tomato paste. Now add the Madeira wine and stir in the preparation and heat up to a sauce thickness. Add the mushroom with shallot and finely chopped small gherkins. On the dinner plate: a few slices of beef tongue, topped with sauce. Finish with shredded parsley and serve with mashed potatoes and a saucepan with the rest of the Madeira sauce.
flowing flour butter tomato paste Madeira wine parsley mashed potatoes
meat bouillon bouquet garni Parisian mushrooms gherkins shallot
A Recipe Guide For The Amateur Chef Belgian Cuisine

Beef tongue

in Madeira sauce

cow's tongue leeks carrots onion celery pepper and salt
Place the beef tongue for 2 hours in lightly salted cold water. Drain. Place the meat in boiled water for 10 minutes. Drain. Put it in a clean pot with water, sliced leeks, carrots, onions, celery, salt, pepper, diced broth and a bouquet garni. Bring to the boil and simmer for 2 to 3 hours until the skin comes loose easily and the meat is cooked through. Peel the tongue warm and cut into thick slices. Keep the preparation warm. The sauce: fry sliced mushrooms with a chopped shallot in some butter. Make a roux, and ling with spoons broth in which the tongue has been cooked. Mix with tomato paste. Now add the Madeira wine and stir in the preparation and heat up to a sauce thickness. Add the mushroom with shallot and finely chopped small gherkins. On the dinner plate: a few slices of beef tongue, topped with sauce. Finish with shredded parsley and serve with mashed potatoes and a saucepan with the rest of the Madeira sauce.
flowing flour butter tomato paste Madeira wine parsley mashed potatoes
meat bouillon bouquet garni Parisian mushrooms gherkins shallot
a recipe guide for the amateur chef Belgian Cuisine