Beef tongue with mushroom and Madeira sauce

Ingredients for 6 servings:

• 1 beef tongue(s), cured
• 6 peppercorns
• 1 bay leaf
• ½ liter of water
• 1 tbsp salt
• 1 bunch of soup vegetables
• 2 onions
• 60 g butter
• 80 g flour
• 600 ml broth
• 100 ml Madeira
• 250 g mushrooms
• 1 tbsp lemon juice
• Pinch(s) of salt and pepper, to taste
• Sugar, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cleaned tongue under running water, then add it to cold water along with the spices and salt. Bring to a boil over high heat, then simmer in a covered pan for two hours. Clean, wash, and chop the soup vegetables, and peel the onions. Add these ingredients to the tongue and simmer for about another hour. Then remove the tongue from the broth and let it cool. Loosen and peel off the skin on the sides with a sharp knife. Slice the tongue and keep warm. For the sauce, heat a little oil and brown the flour in it. Add some of the strained tongue broth and let it reduce slightly (about 10 minutes). Then add the Madeira and season to taste. Clean the mushrooms, quarter them, and let them simmer with a little lemon juice until tender. Add to the Madeira sauce and season again with salt, pepper, and a little sugar.