Tongue ragout in Madeira sauce

Ingredients for 8 servings:

• 2 beef tongues, approx. 1 kg each, freshly ordered from the butcher
• 500 g sausages (sauce bars)
• 500 g bratwurst, fresh, or finely chopped and seasoned pork mince
• 3 class can/n mushrooms, 450 g each
• 250 g butter
• 2 packs of gravy (delicatessen gravy)
• 1 tbsp caramel coloring for browning
• 1 bottle of Madeira
• 8 tbsp, heaped flour
• 2 cubes of beef broth (for 2 l water)
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 7 hours

Festive meal, elaborate preparation

First, cook and prepare the tongues. To do this, boil 2 liters of water with the stock cubes and the raw tongues over medium heat for about 2.5 hours. The tongues are cooked when the skin on the tip of the tongue is punctured and separates from the flesh. Rinse the tongues in cold water and then peel off the skin. Then cut into bite-sized pieces and chill. Keep the stock cold. Then let the sausage meat simmer in hot stock (fresh stock, not in the tongue stock) or salted water for about 10 minutes; do not boil. Then press the sausage meat out of the fresh sausages, season with salt and pepper if desired, and form them into small balls. Briefly fry them in a little butter or clarified butter in a pan to prevent them from falling apart. Now prepare the brown Madeira sauce as a base. To do this, melt 200g of butter in a large pot on the stove over high heat and brown, stirring constantly – do not let it burn or turn black. Add the flour, a tablespoon at a time, to the butter and brown, stirring constantly, ideally with a wooden spatula. Stir until the roux is light brown and smooth. Then gradually deglaze with the cold stock in which the tongue was cooked, stirring constantly and keeping everything simmering. Add the gravy and stir in, then brown with about 1 teaspoon of caramel coloring. Now add 1/2 bottle of Madeira, stirring constantly and keeping simmering. Now add the tongue cubes, gravy boats, meatballs, and mushrooms to the sauce and heat in the large pot; do not boil. Top up with Madeira or boiling stock if necessary, stirring constantly. Finally, add a little cold butter to thicken it and achieve the right, slightly thick consistency. Season to taste with salt and pepper. Now chill overnight and let it marinate. The next day, gently heat the pot of tongue ragout in the oven at 100°C for about 2 hours. Finally, season with Madeira wine to taste and add a knob (about 50g) of cold butter. Suitable accompaniments include boiled potatoes or carrot and potato mash, as well as salads such as bean salad, celery, or beetroot salad. Arrange the tongue ragout in a serving bowl along with the side dishes on a festively set and decorated table.