Braised Tongue and Madeira
|Onion||1 Large, peeled and sliced|
|Carrot||1 Large, peeled and sliced|
|Peppercorns||6 , roughly crushed|
|Freshly ground black pepper||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.
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