Entree: Germany – Lower Saxony – Hannoversche Zungenragout (Braised beef tongue in a rich cream and Madeira sauce served sliced)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 5 min

Total 3 hrs

Ingredients

- 1 beef tongue, approx. 2.2 lb (1 kg)
- 6 cups (1.4 L) beef stock or water with bouillon
- 2 tbsp (30 ml) butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 bay leaves
- 6 whole black peppercorns
- 3 whole cloves
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) Madeira or sweet sherry
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 lb (450 g) small boiling potatoes, for serving (optional)

Instructions

1. Rinse the beef tongue and place in a large pot. Cover with the beef stock and add the onion (halved), carrot, celery, bay leaves, peppercorns, and cloves. Bring to a simmer, skimming foam, then reduce heat, cover and simmer gently until very tender, about 2 to 2 1/2 hours.
2. Remove the tongue to a plate and strain the cooking liquid; reserve 3 cups (720 ml) of the strained liquid. When the tongue is cool enough to handle, peel off the skin and trim any excess fat. Slice the tongue into 1/4‑inch (6 mm) slices or bite-sized pieces.
3. If serving with potatoes, simmer the small potatoes in salted water until tender, about 15–20 minutes, then drain and keep warm.
4. In a large skillet, melt the butter over medium heat. Add the chopped onion, carrot and celery and sauté until softened and beginning to color, about 6–8 minutes.
5. Sprinkle the flour over the vegetables and cook, stirring, 1–2 minutes to form a roux. Gradually whisk in the reserved 3 cups (720 ml) cooking liquid until smooth and slightly thickened.
6. Stir in the heavy cream and Madeira; bring to a gentle simmer and cook 3–4 minutes to meld flavors. Adjust thickness with additional stock if too thick.
7. Whisk in the Dijon mustard, lemon zest and lemon juice. Return the sliced tongue to the sauce and warm through for 3–5 minutes. Season with salt and freshly ground black pepper to taste.
8. Transfer to a warm serving dish, sprinkle with chopped parsley and serve immediately with boiled potatoes or buttered noodles.