Beef tongue in madeira sauce! Have you ever come across it? Or are you not really a fan of beef tongue, and offal in general?
This is a classic French sauce that is made with madeira wine, beef stock, butter and flour.
Rich and savory, goes well with beef tongue.
Love it or hate it!
But the tender slices of veal tongue with that classic madeira sauce remain a real classic. Beef tongue in madeira sauce. It is and remains a festive main course. Something to enjoy while reminiscing about the best family anecdotes.
A delicacy
Beef tongue definitely isn’t the most popular part of the cow.
But do trust me on this one.
It is a delicacy that you don’t want to miss.
I absolutely love this meaty cut. The was to cook it best is to braise it until it is so tender and soft, it falls apart. You almost don’t have to chew it, it is so smooth!
Unfortunately beef tongue in madeira sauce is an old fashioned dish that is harder and harder to find these days.
Here in Belgium just a handful of restaurants still have this classic on the menu.
If used to be so popular, what happened?
Cheap
True.
It isn’t the most appealing meat in your local butcher’s counter.
Look at it.
What a chunk of meat.
It was popular back in the days because that chunk could feel a whole army. Or at least a big family. And it was a very cheap piece to buy. So the price quality ratio was impeccable.
Since I grew up in a big vegetarian family, my mom never prepared this dish.
I do recall going on a playdate at a friend’s house. And her mom was soaking a big cow tongue in a plastic tub in the kitchen sink.
And it fascinated me.
How to prep beef tongue before cooking
Soaking it before cooking is indeed a crucial step.
But there is a lot more to be done before your beef tongue is ready to eat!
First thing you have to do when you bring home a fresh beef tongue is to scrub it under running tap water.
You can remove any excess fat, funny bits or skin at the base of the tongue if you like. Do that with a sharp knife.
Next step is to get your largest pot out of your kitchen cupboard where the tongue fits right in. Add cold water to the pan.
How to cook beef tongue
I also add a good dash of salt, bay leaves, black peppercorns, a handful of garlic cloves, a small onion (or shallot), fresh celery and a carrot.
Place the pot with the tongue on the stove, and bring it to a very gentle boil. Let the beef tongue simmer and braise for about 3 hours. Skim off any foam that rises to the surface.
In the end the meat should be very tender and soft.
Then drain the cooked tongue and let it cool a little.
As soon as you can touch the tongue with your fingers without getting burnt, peel the tougher layer on top of the tongue off.
Slice the tongue up and serve with your favorite sauce!
For the madeira sauce
My favorite way to enjoy it?
Beef tongue in madeira sauce.
It is a classic sauce that goes so well with the soft tongue slices.
Main ingredients are tomato paste, mushrooms, flour, butter and madeira wine of course.
I like it best with spinach mashed potatoes or potato croquettes. Since there are already mushrooms in the sauce, I usually don’t add a vegetable side dish but you can definitely serve it with green beans or cauliflower.
Here is how to make the beef tongue in madeira sauce.
Enjoy!
Easy Classic Beef Tongue in Madeira Sauce
Let me show you how to cook classic Belgian beef tongue in madeira sauce, a delicious and tender delicacy that melts in your mouth!
- 6 cups beef or veal stock (1,5 l)
- 4 cups Parisian mushrooms (400 g)
- ½ lemon
- ½ cup madeira wine
- 2 tbsp concentrated tomato paste
- 2 tbsp flour
- 3 tbsp butter
- 3 tbsp fresh parsley chopped
- pepper
- salt
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Clean the mushrooms and cut them into quarters.
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Make a classic roux. Add 2 tablespoons of butter to a pan. Place it over medium heat until melted. Add the flour to the foaming butter and stir. Let the roux mixture fry briefly to make the flour taste disappears.
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Add some of the stock to the roux and stir with a whisk. Let the sauce thicken. Add extra stock if the sauce becomes too thick.
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Add the tomato puree. Stir well and taste the sauce. Season with pepper and salt to taste.
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Melt the rest of the butter in a frying pan. Gently fry the chopped mushrooms until golden brown. Season the with salt and pepper.
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Add the mushrooms and madeira wine to the tomato sauce. Stir well and check the seasoning. Add pepper and salt to taste.
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Add the chopped parsley and a sprinkle of fresh lemon juice.
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Cut the soft and smooth cooked beef tongue into thick slices. Arrange them onto the plates. Cover with the madeira mushroom sauce.