Madeira wine sauce (Madeira Soße Rezept) – Do you want to know what is perfect? A simple beef tongue recipe with Madeira wine sauce. This savoury wine sauce complements the mildness of the beef tongue. This is part II of my lengua recipe. Check out last week’s post/video for the beef tongue recipe.
Last week, I showed you how to make this tender beef tongue recipe. However, what is a meat course without its sauce. This Madeira wine sauce is definitely the missing part of the puzzle. This sauce is so delicious that it deserves its own blog post!
If you read the blog post from part I of this recipe, you will know that lengua is one of my family’s favourite food. Partly, it is due to the tenderness of the meat, and secondly, it is due to the greatness of the sauce. This Madeira sauce is savoury, yet it has a tinge of sweetness in it. Not to mention that the unique Madeira wine taste enhances and complements the mild taste of the beef tongue. If you have the chance to try this recipe out, tell me what you think in the comments section below.
Just like my venison sauce recipe, I am using my preferred method to make this delicious sauce. This sauce making method requires you to make a roux and by mastering this method, you can easily create other types of sauces!
Tips on making Madeira wine sauce
Roux: A method to make a good pot of sauce is using roux. Roux is basically a mixture of fat (e.g. butter and oil) and flour, which is used to thicken up liquids. With this basic sauce making technique, you can make almost any sauce, gravies and soups.
You will need to use 1 portion of flour to 1 portion of fat for the roux. In this case, I am using 80g of flour to 80g of butter. Since the Madeira wine sauce of this beef tongue recipe is a light brown sauce, we will need to a blond roux as a thickening agent. Simply the flour-fat mixture for about 10 – 20 minutes or until it turned slightly brownish (according to your colour preference) and slowly add your broth to your roux.
Broth: While roux is the thickening agent, some sort of liquid is still required for your sauce. We will simply use the beef tongue broth from part I of this recipe.
It is essential to add in your broth in small portions and continuously stir your Madeira sauce using a whisk until it is smooth in texture. This is to make sure that you have enough control over your Madeira wine sauce. In addition, the constant stirring of the sauce will prevent burning and lumps in your end product. Check out the video below for more information!
Madeira wine: This famous fortified wine originates from the island of Madeira, which is located in Portugal. Madeira wine is also commonly used for cooking purposes. It adds a unique Madeira wine taste and sweetness to this Madeira wine sauce for beef tongue.
The amount of Madeira you decide to add remains your choice. I would suggest adding one portion of wine to your sauce first and taste it. If you prefer a stronger taste of wine, then feel free to add more wine to your sauce. By doing so, you will have more control over the cooking.
Tip for parents with kids: Since this recipe consists of alcohol and my kids are still young, I often add wine and heavy cream to the sauce before serving. This means that before I pour the Madeira wine into the sauce, I would take out a portion of the sauce without the alcohol for the kids. You can then add in sugar and the heavy cream. My kids love their sauce this way.
Even though this beef tongue with Madeira wine sauce recipe is not complete without the Madeira wine, there are other non-alcoholic options available such as alcohol-free red or white wines available in the market. For adults, I would highly recommend using Madeira wine because it makes a huge difference in taste.
Heavy cream: This ingredient is completely optional. It is our family’s preference to add heavy cream to our sauce because it ties the brown sauce altogether and adds a creamy flavour to the Madeira wine sauce.
How to make Madeira wine sauce
Firstly, we will make a roux. Melt one part of butter in a pot over medium-high heat and be careful not to burn the butter.
Secondly, turn the heat to medium and add in one part of all-purpose flour. Stir the mixture constantly with a wooden spoon or with a whisk until the roux turned slightly brown. Be sure that all-purpose flour has been thoroughly mixed.
It is important to add broth slowly into the mixture. Add one portion (e.g. 100ml) of the broth from the beef tongue recipe (see recipe from last week) and stir the mixture continuously to prevent lumps and burning.
Each time, when the broth is blended into the mixture, add in the next portion of the broth into the pot and mix until you get a smooth texture. It is essential to continue stirring the mixture and adding only small portions of broth, so that we get a smooth and not lumpy sauce.
Continue the process until you get an ideal consistency of your preference. Thereafter, add in all other ingredients to your pot (tomato paste, sugar, Madeira wine, salt and pepper). Adjust the amount of Madeira wine according to your preference. Bring the sauce to a boil and add in the heavy cream. Mix the sauce and turn off the heat.
You might also like
How to serve Madeira wine sauce
Pour the sauce over the lengua dish. Additionally, serve extra sauce in a sauce boat separately, and you can pour the Madeira wine sauce over the side dish such as this authentic German Spätzle. This way, you will be able to enjoy your egg noodles even more.
Other delicious side dishes to go with your meal would be German red cabbage, lamb’s lettuce salad and this lingonberry sauce. There is no need to be a chef to cook gourmet at home!
How to store Madeira wine sauce
Store the sauce in an airtight container for about 2 days in the refrigerator. In addition, you can reheat the beef tongue in the sauce over medium heat. Add in additional broth or Madeira wine to ease the heating process.
You can freeze this sauce without the cream up to 2 months. Add in the heavy cream while you reheat the sauce. However, I would recommend freezing the beef tongue broth instead and make this Madeira wine sauce fresh.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Have you tried Madeira wine before, and how do you like it? Share it with me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
Watch how to make this recipe
Print this recipe
Madeira Wine Sauce for Beef Tongue
Ingredients you need
- 80 g Butter
- 80 g All-purpose flour
- 850 ml Lengua broth
- 3 tsp Tomato paste
- 1 tsp Salt when necessary
- 0.5 tsp Ground black pepper
- 150 ml Madeira wine
- 1 tbsp Sugar
- 65 ml Heavy cream
Directions
- Melt one part of butter in a pot over medium-high heat and be careful not to burn the butter. Thereafter, turn the heat to medium and add in one part of all-purpose flour. Stir the mixture constantly with a wooden spoon or with a whisk until the roux turned slightly brown. Be sure that all-purpose flour has been thoroughly mixed.
- It is important to add broth slowly into the mixture. Add one portion (e.g. 100ml) of the broth from the beef tongue recipe (see recipe from last week) and stir the mixture continuously to prevent lumps. Each time, when the broth is blended into the mixture, add in the next portion of the broth into the pot and mix until you get a smooth texture. It is essential to continue stirring the mixture and adding only small portions of broth, so that we get a smooth and not lumpy sauce.
- Continue the process until you get an ideal consistency of your preference. Thereafter, add in all other ingredients to your pot (tomato paste, sugar, Madeira wine, salt and pepper). Adjust the amount of Madeira wine according to your preference. Bring the sauce to a boil and add in the heavy cream. Mix the sauce and turn off the heat.
- Pour the Madeira win sauce over the lengua and serve extra sauce in a sauce boat.
Pin for later
0 Comments