Beef tongue in Madeira sauce

Ingredients for 4 servings:

• 1.2 kg tongue(s) (beef), salted or smoked
• 30 g butter
• 1 tsp sugar
• 30 g flour
• 1 tsp tomato paste
• ½ liter meat broth or beef stock
• 125 ml Madeira
• Salt
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 3 hours 35 minutes

The tongue is thoroughly washed and, if cured, soaked in water overnight to remove the salt. The tongue is brought to a boil in a large pot with water, skimmed, and simmered for about three hours. If the tongue is not cured, salt must be added. Rinse the tongue under cold water, remove the skin, and slice the flesh. Heat the butter in a saucepan, caramelize the sugar, add the flour, and lightly toast. Add the tomato paste and gradually add the broth. After simmering for about 10 minutes, add the Madeira wine, season with salt and cayenne pepper, and simmer for another 10 minutes. Serve the tongue with the sauce. It goes well with potatoes or mashed potatoes and salad.