Round steak with madeira sauce (beef tongue in madeira sauce)

Beef Tongue with Madeira Sauce – Beef Tongue in Madeira Sauce

Looking for a recipe that impresses with refinement and taste? Today, I propose a traditional recipe for beef tongue with Madeira sauce, a delicacy that transforms a simple beef tongue into a dish worthy of the most elegant tables. This recipe, with a rich history, is perfect for a family Sunday lunch or a special occasion, making it an excellent choice due to its complexity and flavors.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6

Necessary ingredients:

For the tongue:
- 1.75 kg beef tongue (or two smaller tongues)
- 2 carrots
- 2 medium onions
- 1 leek
- 2-3 bay leaves
- water (enough to cover the tongue)

For the sauce:
- 200 ml Madeira wine
- 1 onion
- 50 g margarine
- 1 tablespoon flour
- 1 can of tomato paste
- 3 ladles of broth from the boiled tongue
- 1 cup of sour cream
- 50 g smoked bacon

Step-by-step preparation:

1. Boiling the tongue: Start by washing the beef tongue well under a stream of cold water. Place the tongue in a large pot, add the halved onion, peeled and chopped carrots, sliced leek, and bay leaves. Add enough water to cover the ingredients by about three fingers. Bring to a boil and let simmer on low heat for about two hours. It is important to check periodically, and the tongue is ready when a fork easily penetrates the back.

2. Cooling the tongue: Once the tongue is boiled, remove it from the pot and let it cool on a platter. This step is essential as the skin will be much easier to remove when the tongue is cold.

3. Preparing the sauce: In a deep pan, melt the margarine over medium heat. Add the finely chopped onion and diced bacon. Sauté until golden and fragrant. Then, add the tablespoon of flour and mix well to avoid lumps. Let it fry for a minute, being careful not to burn the flour.

4. Adding liquid ingredients: Pour the Madeira wine into the pan and mix well, then add the tomato paste. Remove the pan from the heat and carefully add the broth from the boiled tongue, stirring continuously to achieve a smooth sauce. Bring back to a boil and let simmer for 10-15 minutes until thickened.

5. Straining the sauce: After the sauce has boiled, strain it through a fine sieve to achieve a velvety texture. Then, place it back on the heat and add the sour cream, stirring constantly.

6. Preparing the tongue: Meanwhile, remove the skin from the cooled tongue and slice it thinly, perpendicular to the axis of the tongue. Add the slices of tongue to the warm sauce and let them heat together for a few minutes.

Serving and suggestions:

This delicacy is best served alongside creamy mashed potatoes or crispy fried potatoes. You can also add a fresh summer salad for a pleasant contrast. If you want to impress even more, garnish the plate with fresh herbs like parsley or dill.

Practical tips:

- Choosing the tongue: Make sure to choose a high-quality beef tongue that is fresh. Its appearance should be firm and moist, without any unpleasant odor.
- Madeira wine: This adds a deep and complex flavor to the sauce, but if you don't have it on hand, you can substitute it with another sweet wine, such as port or sherry.
- Variations: You can experiment by adding extra spices to the sauce, such as freshly ground black pepper or a pinch of nutmeg for an extra flavor boost.

Nutritional information:

This recipe, per serving, contains approximately:
- Calories: 450 kcal
- Protein: 25 g
- Fat: 30 g
- Carbohydrates: 20 g

Beef tongue is an excellent source of protein and contains essential vitamins, such as B12, which is important for nervous system health. Additionally, this dish provides a good dose of iron, essential for oxygen transport in the body.

Frequently asked questions:

1. Can I use pork tongue instead of beef tongue?
Yes, but the taste will be different and may require a different cooking time.

2. How long can I keep leftovers?
You can keep leftovers in the fridge in an airtight container for up to 3 days.

3. Can I freeze the cooked tongue?
Yes, the cooked tongue can be frozen, but make sure to package it well to avoid freezer burn.

So, get ready to treat your family and friends with this delicious dish! Enjoy your meal!

 Ingredients: For 6 people: a beef tongue of about 1kg and three-quarters or two tongues, two carrots, two to three bay leaves, two medium onions, one leek. For the sauce: 200 ml Madeira (a Portuguese artisanal wine), one onion, 50 g margarine, one tablespoon of flour, a small can of tomato concentrate, three tablespoons of lemon juice, one cup of sour cream, 50 g of smoked bacon.