Beef Tongue with Madeira Sauce
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Tender beef tongue served with a rich and creamy Madeira sauce flavored with pickles, capers, and fresh tarragon. This classic French-inspired dish is comforting, flavorful, and perfect for a traditional family meal.Order Beef Boxes
Ingredients
1 beef tongue
3 carrots, peeled and sliced
3 onions, sliced
3 celery stalks, sliced
2 shallots, finely chopped
1 glass white wine
100 ml Madeira wine
200 ml heavy cream
1 pinch all-purpose flour
12 small pickles (cornichons), sliced
1 tablespoon capers
Fresh tarragon
1 bouquet garni
Olive oil
Salt and black pepper
Instructions
Place the beef tongue in a large pot of water. Bring to a boil and cook for about 5 minutes. Drain and rinse the tongue thoroughly.
Return the tongue to the pot and cover with fresh water. Add the carrots, onions, celery, and bouquet garni.
Bring to a gentle simmer, cover, and cook for about 3 hours, or until the tongue is very tender and easily pierced with a knife.
Remove the cooked tongue from the pot. While it is still warm, carefully peel off the outer skin. Slice the tongue thinly lengthwise. Keep the slices warm in some of the cooking broth.
Finely chop the shallots. Heat a little olive oil in a saucepan and gently sauté the shallots until softened.
Sprinkle in the flour and stir well. Pour in the white wine, stirring continuously, and simmer until the wine has reduced by about half.
Add a ladleful of the beef-tongue cooking broth, followed by the Madeira wine and heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon. Season with salt and black pepper.
Slice the cornichons and add them to the sauce together with the capers. Stir gently and cook for another minute or two.
Arrange the warm slices of beef tongue on a serving platter and generously spoon the Madeira sauce over them.
Garnish with fresh tarragon and serve immediately.
Cooking Time
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Preparation: 45 minutes
Cooking: 3 hours
Total: 3 hours 45 minutes
