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Madeira Wine Sauce for Beef Tongue

Do you want to know what is perfect? A simple beef tongue recipe with Madeira wine sauce. This savoury wine sauce compliments the mildness of the beef tongue. This is part II of our lengua recipe. Check out last week’s post/video for the beef tongue recipe.

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.