French 180 min

Langue de Boeuf en Sauce Madère

Name: Langue de Boeuf en Sauce Madère
Total time: 180 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 whole beef tongue (about 3–4 lbs); 1 white onion, quartered; 4 carrots, divided; 4 stalks celery; 1 bouquet garni; ½ cup Madeira wine; 2 cups beef broth; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; Salt and black pepper to taste; Cornichons and capers for serving

high-proteingluten-free

Ingredientsfor 2

440

Cal

42g

Protein

Carbs

24g

Fat

11 whole beef tongue (about 3–4 lbs)
21 white onion, quartered
34 carrots, divided
44 stalks celery
51 bouquet garni
6½ cup Madeira wine
72 cups beef broth
82 tablespoons unsalted butter
92 tablespoons all-purpose flour
101 tablespoon tomato paste
11Salt and black pepper to taste
12Cornichons and capers for serving

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Instructions

1
Blanch the tongue in boiling water for 10 minutes. Drain and refresh under cold water.
2
Place tongue in a large pot with onion, 2 carrots, celery, and bouquet garni. Cover with cold water and bring to a simmer. Cook covered for 2½–3 hours until a skewer meets no resistance throughout.
3
Remove the tongue while hot and peel away the rough outer skin immediately — it peels easily when hot but is difficult when cold. Slice the peeled tongue into ½-inch rounds.
4
Make the Madeira sauce: brown butter and flour in a saucepan over medium heat. Add tomato paste and cook 2 minutes. Whisk in broth and Madeira. Simmer 10 minutes until thickened. Season with salt and pepper. Serve the sliced tongue in the Madeira sauce, garnished with cornichons and capers.