beef tongue in madeira sauce
ingredients - info
beef tongue
leek
carrots
onion
celery
salt & pepper
Worcestershire sauce
bouquet garni
Put the beef tongue in lightly salted cold water for 2 hours.
Drain. Then put the tongue in lightly salted boiling water for 10
minutes. Drain. Now put it in a clean cooking pot with water,
sliced leeks, carrots, onions, celery, salt, pepper, a dash of
Worcester-shire sauce and a bouquet garni.
Bring to the boil and then simmer for 2 to 3 hours until the skin
comes off easily and the meat is cooked through. Peel the
tongue warm and cut into thick slices. Set aside warm.
The sauce: fry sliced mushrooms with a chopped shallot in
some butter. Make a roux (butter and flour), and delute with
spoons broth in which the tongue has been cooked. Mix with
tomato paste. Now add the Madeira wine and stir in the
preparation and heat up to a sauce thickness. Add the
mushroom with shallot and finely chopped small gherkins.
On the dinner plate: a few slices of beef tongue, topped with
sauce. Finish with shredded parsley and serve with mashed
potatoes and a saucepan with the rest of the Madeira sauce.
Parisian mushrooms
gherkins
shallot
plain flour
butter
tomato puree
Madeira wine
parsley
mashed potatoes
ingredients - info
beef tongue
leek
carrots
onion
celery
salt & pepper
Worcestershire
sauce
bouquet garni
Put the beef tongue in lightly salted cold water
for 2 hours. Drain. Then put the tongue in
lightly salted boiling water for 10 minutes.
Drain. Now put it in a clean cooking pot with
water, sliced leeks, carrots, onions, celery,
salt, pepper, a dash of Worcester-shire sauce
and a bouquet garni.
Bring to the boil and then simmer for 2 to 3
hours until the skin comes off easily and the
meat is cooked through. Peel the tongue warm
and cut into thick slices. Set aside warm.
beef tongue
in madeira sauce
The sauce: fry sliced mushrooms with a
chopped shallot in some butter. Make a roux
(butter and flour), and delute with spoons broth
in which the tongue has been cooked. Mix with
tomato paste. Now add the Madeira wine and
stir in the preparation and heat up to a sauce
thickness. Add the mushroom with shallot and
finely chopped small gherkins.
On the dinner plate: a few slices of beef
tongue, topped with sauce. Finish with
shredded parsley and serve with mashed
potatoes and a saucepan with the rest of the
Madeira sauce.
Parisian mushrooms
gherkins
shallot
plain flour
butter
tomato puree
Madeira wine
parsley
mashed potatoes
