Beef Tongue with Madeira Sauce

Ingredients

• 1 pickled beef tongue
• 2 onions
• 1 bay leaf
• 2 cloves
• 1 bundle of mixed soup greens
• 1 tbsp butter and peppercorns
• 1 tsp iodized salt
• 2 tbsp flour
• 100 ml Madeira wine
• 100 g whipping cream
• salt, freshly ground pepper
• sugar
• 1 tsp lemon juice
• 1 bundle chives

Instructions

1. 1.

   Wash the beef tongue thoroughly under cold water and cut off the throat if necessary. Peel one onion and thread it with the bay leaf and cloves. Clean and roughly chop the mixed soup greens.

2. 2.

   Place the beef tongue with the spiced onion, soup greens, peppercorns, and salt in a large pot. Cover with enough water to submerge the tongue. Bring to a boil, then cover and simmer over low heat for about 3 hours.

3. 3.

   The tongue is done when the skin blisters and you can easily pierce the tip. Remove the tongue from the broth, rinse it cold, and peel off the skin starting at the tip. Return the tongue to the hot broth and cover again.

4. 4.

   Measure ½ l of the cooking liquid for the sauce. Peel and finely chop the remaining onion. Melt butter in a pan and sauté the onion. Stir in flour and deglaze with the cooking liquid. Reduce the sauce over high heat until it has roughly halved in volume.

5. 5.

   Stir in Madeira wine and cream, bring to a boil once more. Season with salt, pepper, 1–2 pinches of sugar, and lemon juice. Wash, finely chop, and sprinkle chives into the sauce. Slice the tongue into ½ cm thick pieces and serve with the sauce.