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This recipe was uploaded by yetsize
Put the tongue in a bowl with salt and water, lead to the fire to boil for around 20 minutes. Take the tonge out and peel the skin of. Put it in a clay bowl, with slim sliced onion, slices of carrots, the grains of pepper, the clove, the branch of smells and season with salt. Cover with the beef stock (broth) and the Madeira Wine. Take all to the oven for 2 hours. After take the toungue and slice it to smaller pieces. (If the sauce is too liquid, heat it till it's thicker). Serve it with potato or carrot puree