Rose Veal Tongue in Madeira Sauce

Author: Farmer Kelley

INGREDIENTS

For the tongue

• 2lb Howling Flats Farm Rose Veal tongue

• 1 onion, halved

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1 bay leaf

• peppercorns

• 1 tsp salt

For the Madeira sauce

• 2 tbsp butter

• 1 small shallot, finely chopped

• 1 tbsp flour

• ¾ cup Madeira wine

• ¾ cup rose veal or beef stock

• Salt and black pepper, to taste

• 1 tsp Dijon mustard (optional)

Instructions

1. Simmer the tongue. Place the tongue in a pot, cover with cold water, and add onion, carrot, celery, bay leaf, peppercorns, and salt. Simmer gently 2½–3 hours until very tender.

   
   

2. Peel and slice. Remove while warm, peel off the skin, trim if needed, and slice.

   
   

3. Make the sauce. Melt butter, cook shallot until soft, then stir in flour and cook 1 minute. Whisk in Madeira and stock and simmer 8–10 minutes until slightly thickened. Season to taste.

   
   

4. Finish. Add sliced tongue to the sauce and warm gently for 5–8 minutes before serving.