Madeira Beef Tongue

Rinse the tongue thoroughly. Bring water (1) to a boil. Add the tongue, cleaned greens and bay leaf seasoning to the water and cook at low temperature for 1 1/2 hours.

Clean, rinse and chop the carrots, onion and leek. Add to boiling water (2) form and simmer on low heat for a quarter of an hour. Mix the flour in cold water and thicken the vegetable soup with it.

Fold in the Madeira. Remove from heat, add whipped cream and season with spices. Keep the sauce warm. Take the tongue out of the clear soup, rinse it after it has cooled down and remove the skin. Later cut the tongue into slices and arrange on a heated plate.

Serve with: potatoes

Tip: Always use aromatic spices to refine your dishes!

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