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Jan 03, 2013 at 05:24PM vs Jan 03, 2013 at 05:25PM
Tongue in Madeira Sauce a la Julia Childia ChinChild
#Ingredients
- Veal or beef tongue weighing 3 ½ to 4 pounds
- 2 Tb butter
- ½ c. each of diced carrots, celery and onion
- ¼ c. diced ham
- 3 c. beef stock
- 1 Tb tomato paste
- ½ tsp. thyme
- 1 bay leaf
- 2 Tb arrowroot (You can substitute cornstarch.)
- ¼ c. dry Madeira ( I sometimes add a few tablespoons more.)
#Method
- Put tongue in a large pot. Cover with 5 inches of water. Add 1 ½ tsp salt for every quart of water you use.
- Bring to a boil. Boil for about 2 hours.
- Peel and slice.
- Place slices in a saucepan or casserole dish.
- Melt butter in a saucepan, stir in vegetables and ham. Cook for about 10 minutes.
- Add stock, tomato paste, thyme, and bay leaf. Simmer for about 30 minutes.
- Mix arrowroot and Madeira until it is smooth. Add to liquid and simmer about 2 minutes, until sauce is thickened and clear.
- Pour sauce and vegetables over the tongue. Simmer for about 30 to 40 minutes. You can bake it in the oven or simmer in a saucepan on top of the stove.
- Serve with mashed potatoes.