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Braised Tongue and Madeira

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  Tongue 3 Pound
  Onion 1 Large, peeled and sliced
  Carrot 1 Large, peeled and sliced
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Peppercorns 6 , roughly crushed
  Freshly ground black pepper To Taste
  Butter 1 Ounce
  Flour 1 Ounce
  Madeira 1⁄4 Pint
  Salt To Taste

Place the tongue, vegetables, herbs and peppercorns in a saucepan with enough hot water to cover.
Bring to the boil, cover with the lid and simmer gently for 3 hours until tender.
Remove the tongue, cut away the root and skin.
Cut into slices and place in a casserole.
Make a brown roux by melting the butter until it is foaming and turns golden on a high heat, add the flour and allow to brown.
Add 300 ml (1/2 pint) of cooking liquid and cook until smooth and pale brown.
Sieve if necessary, add the Madeira and cook for about 2 minutes.
Pour over the sliced tongue in the casserole.
Cover and return to the oven for 30 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4107 Calories from Fat 3003

% Daily Value*

Total Fat 334 g514.2%

Saturated Fat 14.8 g74%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 460.3 mg19.2%

Total Carbohydrates 63 g21.1%

Dietary Fiber 9 g35.9%

Sugars 17.9 g

Protein 194 g388.2%

Vitamin A 310.2% Vitamin C 53.4%

Calcium 22.2% Iron 232.1%

*Based on a 2000 Calorie diet

Braised Tongue And Madeira Recipe