Rindszong — Print Recipe — The Culinary Codex

Slowly braised beef tongue in a rich Madeira sauce, sliced and served with creamy mashed potatoes, a classic of Luxembourgish Sunday cooking.

Ingredients

1 Simmer beef tongue in salted water with onion, carrots, bay leaves, and peppercorns for 2.5-3 hours until very tender.
2 Remove tongue from broth. While still warm, peel off the thick outer skin.
3 Make sauce: melt butter, stir in flour to make a roux. Add Madeira wine and reserved broth.
4 Stir in tomato paste. Simmer sauce until thickened and glossy, about 10 minutes.
5 Slice tongue into 1cm-thick slices. Arrange on a platter.
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.