John Myers
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Beef Tongue with Madeira Sauce
The perfect beef tongue with madeira sauce recipe with a picture and simple step-by-step instructions.
Madeira sauce
- 1 Carrot
- 1 Onion
- 1 Garlic clove peeled and bumped
- 10 Black peppercorns
- 2 Allspice grains
- 2 Cloves
- 1 piece Fresh celery
- 100 ml Madeira wine
- 1,5 tbsp Butter
- 2 tbsp Flour
- 1 tsp Sugar
- 1 tbsp Tomato paste concentrated three times
- 400 ml Beef stock
- 150 ml Dry red wine
- 1 Bay leaf
- 1 Clove
- 1 shot Madeira wine
- 1 shot Cream
- 1 tbsp Lemon juice
- Salt and pepper
- 1 pinch Rose paprika powder
- Wash the beef tongue with cool running water, remove the throat and water the tongue for 6-8 hours. Pour off the water and put your tongue in a saucepan with approx. 1 liter of water, the cleaned celery piece, the chopped carrot, the peeled and quartered onion and the other ingredients. Cook in the pressure cooker for one hour at the highest pressure level. The tongue is soft and ready to cook when the tip of the tongue can be easily pierced. Rinse the tongue with cold, peel off the leathery skin and cut the meat into slices.
Madeira sauce
- In the meantime, melt the butter in a saucepan, stir in the flour, and sweat the tomato paste. Gradually deglaze with the beef stock and red wine, stir with a whisk until smooth and simmer for 20 minutes. Then season with salt and pepper and season with lemon juice, paprika pulverizer, sugar, Madeira wine and cream.
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