eMom Recipe Wiki | Tongue in Madeira Sauce a la Julia Child

Tongue in Madeira Sauce a la Julia Child


  • Veal or beef tongue weighing 3 ½ to 4 pounds

  • 2 Tb butter

  • ½ c. each of diced carrots, celery and onion

  • ¼ c. diced ham

  • 3 c. beef stock

  • 1 Tb tomato paste

  • ½ tsp. thyme

  • 1 bay leaf

  • 2 Tb arrowroot (You can substitute cornstarch.)

  • ¼ c. dry Madeira ( I sometimes add a few tablespoons more.)


  • Put tongue in a large pot. Cover with 5 inches of water. Add 1 ½ tsp salt for every quart of water you use.

  • Bring to a boil. Boil for about 2 hours.

  • Peel and slice.

  • Place slices in a saucepan or casserole dish.

  • Melt butter in a saucepan, stir in vegetables and ham. Cook for about 10 minutes.

  • Add stock, tomato paste, thyme, and bay leaf. Simmer for about 30 minutes.

  • Mix arrowroot and Madeira until it is smooth. Add to liquid and simmer about 2 minutes, until sauce is thickened and clear.

  • Pour sauce and vegetables over the tongue. Simmer for about 30 to 40 minutes. You can bake it in the oven or simmer in a saucepan on top of the stove.

  • Serve with mashed potatoes.


1 Response to Tongue in Madeira Sauce a la Julia Child
Ward says:

A delicious dish i made for my first date with my now wife. It tastes like filet and the sauce is delicious. I braised tongue w/o veges first but no big deal and I served over large egg noodles

2018-01-18 06:00:28 -0800