Go Back
Print
Beef Tongue in Madera Sauce

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!

Course Main Course
Cuisine Belgian
Prep Time 0 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories per serving 490 kcal

Ingredients

  • 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

Instructions

  1. Clean the mushrooms and cut them into quarters.

  2. 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.

  3. 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.

  4. Add the tomato puree. Stir well and taste the sauce. Season with pepper and salt to taste.

  5. Melt the rest of the butter in a frying pan. Gently fry the chopped mushrooms until golden brown. Season the with salt and pepper.

  6. Add the mushrooms and madeira wine to the tomato sauce. Stir well and check the seasoning. Add pepper and salt to taste.

  7. Add the chopped parsley and a sprinkle of fresh lemon juice.

  8. Cut the soft and smooth cooked beef tongue into thick slices. Arrange them onto the plates. Cover with the madeira mushroom sauce.