Ox Tongue in Madeira Sauce

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A hearty Belgian brasserie classic of slowly simmered ox tongue in a glossy Madeira sauce with mushrooms, best served with creamy mash.

Serves: 4 people

Preparation time: 150 min

Ingredients

• ox tongue – 2.2 lb
• onion, halved – 1
• carrot, roughly chopped – 1
• celery stalk, roughly chopped – 1
• bay leaves – 2
• black peppercorns – 1 tsp
• salt – 1 tbsp
• butter – 2 tbsp
• flour – 2 tbsp
• beef stock – 2 cups
• Madeira wine – 2/3 cup
• mushrooms, sliced – 9 oz
• lemon juice – 1 tsp
• flat-leaf parsley, chopped – 1 tbsp
• mashed potatoes – 1 3/4 lb

Method

1. Put the ox tongue in a large pot with the onion, carrot, celery, bay leaves, peppercorns and salt. Cover with water, bring to a gentle boil and simmer for about 2 1/2 hours until tender.
2. Lift the tongue out of the broth, peel off the thick skin while it is still warm, and cut the meat into slices. Strain and reserve 2 cups of the cooking liquid.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the reserved broth and the Madeira until you have a smooth sauce. Add the mushrooms and cook until tender.
4. Return the tongue to the sauce, finish with lemon juice and parsley, and warm through gently. Serve with mashed potatoes.