Slowly braised beef tongue in a rich Madeira sauce, sliced and served with creamy mashed potatoes, a classic of Luxembourgish Sunday cooking.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: parsley, Madeira sauce
Accompaniments: mashed potatoes, steamed vegetables
Instructions
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1
Simmer beef tongue in salted water with onion, carrots, bay leaves, and peppercorns for 2.5-3 hours until very tender.
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2
Remove tongue from broth. While still warm, peel off the thick outer skin.
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3
Make sauce: melt butter, stir in flour to make a roux. Add Madeira wine and reserved broth.
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4
Stir in tomato paste. Simmer sauce until thickened and glossy, about 10 minutes.
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5
Slice tongue into 1cm-thick slices. Arrange on a platter.
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6
Pour Madeira sauce over sliced tongue. Serve with mashed potatoes and steamed vegetables.
Did You Know?
In Luxembourg, beef tongue with Madeira sauce was once considered the ultimate Sunday luxury, reserved for when the family patriarch was home.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- saucepan
Garnishing
parsley, Madeira sauce
Accompaniments
mashed potatoes, steamed vegetables
The Story Behind Rindszong
Rindszong in Madeira sauce is a pillar of traditional Luxembourgish Sunday cooking, reflecting the Grand Duchy's frugal tradition of using all parts of the animal combined with a taste for refined sauces influenced by French cuisine. The Madeira wine sauce elevates the humble tongue into an elegant main course that has graced Luxembourgish family tables for generations.
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