Beef tongue with small vegetables, Madeira sauce Ingredients: 2- carrots - 2- onions studded with a clove of pepper - 1- beef tongue - 2 sprigs of celery - 1- bouquet garni For the sauce: - 50 g of - butter - 2 - chopped onions - 40 g of - flour - 25 cl of - beef broth - 15 cl of - Madeira - 2 tablespoons of - concentrate tomatoes For the filling:- 6- tomatoes- 100 g- butter- 300 g- peas- 600 g- green beans-2- shallots.
Utensils: 1 casserole dish - 1 oven oven - 1 brush - 1 saucepan - 1 set of 3 pans - 1 kitchen scale - 1 dish -
Total time:
1h40
Preparation:
50 min -
Cooking:
50 min
Phase 1
Peel and slice the onion, wash and cut the carrots and celery.
Phase 2
Immerse the beef tongue in cold water for 6 hours then blanch it in boiling salted water for 10 minutes. Put the tongue in a casserole dish with the carrots, onions, celery and bouquet garni. Add salt and pepper, cover with water and cook for 40 minutes from the time the valve turns.
Phase 3
Preheat the oven to 200°C (thermostat 6-7).
Phase 4
Core the tomatoes, sprinkle them with butter, salt, pepper and cook them in the oven for 20-30minutes.
Phase 5
Prepare the sauce: brown the chopped onions in the butter. Add the flour, broth and Madeira and cook over low heat, stirring for 10 minutes. Add the tomato paste and continue cooking for 8 minutes.
Phase 6
In a pot of salted water, cook the beans and peas separately. In a separate pan, drain them and brown them in butter with a shallot.
Phase 7
Peel the tongue, place the slices on the serving dish. Surround vegetables and top with a little sauce.
Phase 8
Pour the rest of the sauce into a sauce boat and keep it available to the guests.
Utensils: 1 casserole dish - 1 oven oven - 1 brush - 1 saucepan - 1 set of 3 pans - 1 kitchen scale - 1 dish -
Total time:
1h40
Preparation:
50 min -
Cooking:
50 min
Phase 1
Peel and slice the onion, wash and cut the carrots and celery.
Phase 2
Immerse the beef tongue in cold water for 6 hours then blanch it in boiling salted water for 10 minutes. Put the tongue in a casserole dish with the carrots, onions, celery and bouquet garni. Add salt and pepper, cover with water and cook for 40 minutes from the time the valve turns.
Phase 3
Preheat the oven to 200°C (thermostat 6-7).
Phase 4
Core the tomatoes, sprinkle them with butter, salt, pepper and cook them in the oven for 20-30minutes.
Phase 5
Prepare the sauce: brown the chopped onions in the butter. Add the flour, broth and Madeira and cook over low heat, stirring for 10 minutes. Add the tomato paste and continue cooking for 8 minutes.
Phase 6
In a pot of salted water, cook the beans and peas separately. In a separate pan, drain them and brown them in butter with a shallot.
Phase 7
Peel the tongue, place the slices on the serving dish. Surround vegetables and top with a little sauce.
Phase 8
Pour the rest of the sauce into a sauce boat and keep it available to the guests.