Langue De Boeuf Madére – Madeira Beef Tongue

Soak the tongue in salted water for one night, rinse and cook in boiling hot water for 10 minutes. Drain and place in a clean saucepan.

Spike the onion with the cloves, clean the carrots and leeks, cut into pieces and add to the tongue form with the herbs. Season with salt and pepper. Cover everything well with water and simmer lightly for about 3 hours.

For the sauce, 40 minutes before the end of the cooking time, take out half a l of clear soup, strain through a sieve and cool. Remove the peel from the shallots, chop finely and sauté in the butter. Sprinkle in the flour and gradually add the clear soup and Madeira while stirring. Season to taste and simmer on low heat for 20 min.

Remove the skin from the tongue. Cut the meat into thin slices, arrange on a heated plate and pour the Madeira sauce over it.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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