Cooked beef tongue with Madeira sauce

Ingredients for 4 servings:

• 1 tongue(s) (beef), ready to cook, approx. 1 kg
• 2 m.-sized onion(s)
• 4 cloves
• 1 bay leaf
• 250 g soup vegetables, prepared
• Salt
• 100 ml Madeira
• 40 g margarine
• 40 g flour
• ½ liter broth, from the tongue
• 1 tsp tomato paste
• 100 ml cream
• lemon juice
• Pepper, from the mill
• Salt

Instructions

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

à la garten-gerd

Rinse the beef tongue thoroughly under cold running water. Peel the onions and stud them with cloves. Bring about 1 liter of salted water to a boil. Add the tongue along with the onions, vegetables, and bay leaf. Add more water if necessary. The tongue should be lightly covered and cook for about 2 hours. The tongue is cooked when the tip can be easily pierced. Remove the tongue and rinse with cold water. Peel back the skin while the tongue is still hot. Then cut off the cartilaginous end and return the tongue to the hot broth until ready to serve. For the Madeira sauce, melt the margarine and sauté the flour until medium brown. Add 500 ml of the tongue broth, whisking gently to remove any lumps. Cook the sauce for about 5 minutes. Then stir in the Madeira, tomato paste, and cream while simmering gently. Season with lemon juice, pepper, and salt. Remove the tongue from the broth, slice it, and serve it in the sauce. I like to serve it with tagliatelle pasta.