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Braised Tongue And Madeira

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Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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