📝 About This Recipe
A pinnacle of classical European gastronomy, this dish transforms a humble cut of offal into a buttery, melt-in-your-mouth delicacy. The rich, nutty notes of Madeira wine perfectly complement the deep savoriness of the beef, while a slow braise ensures a texture that rivals the finest filet mignon. This is a sophisticated, nostalgic masterpiece that celebrates the art of nose-to-tail cooking with elegance and flair.
🥗 Ingredients
The Braising Liquid
- 3-4 pounds Fresh Ox Tongue (scrubbed and cleaned)
- 1 large Yellow Onion (halved)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 4 pieces Garlic Cloves (smashed)
- 10 whole Black Peppercorns
- 2 pieces Bay Leaves (dried)
The Madeira Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 3/4 cup Madeira Wine (use a Sercial or Verdelho for dryness)
- 2 cups Reserved Beef Stock (strained from the tongue pot)
- 1 tablespoon Tomato Paste
- 2 pieces Shallots (finely minced)
- 2 sprigs Fresh Thyme (leaves only)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
-
1
Place the cleaned ox tongue in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the tongue to remove impurities.
-
2
Return the tongue to the pot. Add the onion, carrots, celery, garlic, peppercorns, and bay leaves. Cover with fresh water by at least 2 inches.
-
3
Bring to a gentle simmer. Reduce heat to low, cover, and cook for 3 to 3.5 hours, or until a skewer slides into the thickest part of the tongue with no resistance.
-
4
While the tongue is still warm (but safe to touch), remove it from the broth. Use a sharp knife to slit the outer skin and peel it away entirely; it should come off easily if the meat is properly cooked.
-
5
Trim any gristle or small bones from the root of the tongue. Set the cleaned meat aside and cover with foil to keep moist.
-
6
Strain the cooking liquid through a fine-mesh sieve, discarding the solids. Measure out 2 cups for the sauce and save the rest for soups.
-
7
In a medium saucepan, melt the butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until translucent.
-
8
Whisk in the flour to create a roux. Cook for 3-4 minutes, stirring constantly, until the roux turns a light golden brown and smells nutty.
-
9
Stir in the tomato paste and cook for 1 minute to caramelize. Slowly whisk in the Madeira wine, scraping the bottom of the pan to deglaze.
-
10
Gradually add the 2 cups of reserved beef stock, whisking continuously to ensure a smooth, lump-free consistency.
-
11
Add the thyme leaves and simmer the sauce for 10-15 minutes until it thickens enough to coat the back of a spoon.
-
12
Slice the tongue into 1/2-inch thick medallions. Arrange them in a shallow oven-proof dish.
-
13
Pour the hot Madeira sauce over the meat slices. If serving later, you can keep this warm in a low oven (300°F) for 20 minutes to allow the flavors to meld.
-
14
Taste the sauce one last time, adjusting salt and white pepper as needed before serving.
💡 Chef's Tips
Always peel the tongue while it is still warm; once it cools completely, the skin becomes very difficult to remove. For an even richer sauce, whisk in a tablespoon of cold butter (monter au beurre) just before serving. If you prefer a darker sauce, roast the vegetables in the oven before adding them to the boiling pot. Don't rush the simmering process; a hard boil will make the muscle fibers tough rather than tender. Leftovers make incredible sandwiches the next day when served cold with spicy horseradish mustard.
🍽️ Serving Suggestions
Serve alongside a silky potato purée or buttery mashed cauliflower to soak up the sauce. Pair with honey-glazed roasted carrots or sautéed green beans with toasted almonds. A crisp, dry Riesling or a medium-bodied Pinot Noir balances the richness of the Madeira sauce beautifully. For a classic French presentation, garnish with a sprinkle of fresh parsley and a few sautéed chanterelle mushrooms.