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The grandmother of René Cypers
At ‘Mit Cock’ in café ‘De Schuit’ there was regularly a party for one or other Liberal association, the ‘Wipschutters’, the hunters,… and that was with … ‘Ox tongue in Madeira sauce’ and croquettes, sometimes with a ring of vegetables. ‘Maria de Kokkin’ did the preparation and serving together with Mit and her helpers.
Ingredients for 4 people:
1 ox tongue, 1 leek, 1 celeriac, 2 carrots, 1 onion, 250 g minced veal, 250 g mushrooms, 15 cl Madeira wine, 1 l veal stock, 50 g butter, 3 tbsp flour, 4 tbsp tomato purée, 2 bay leaves, 2 sprigs of thyme, 4 sprigs of parsley
Preparation:
1° Soak the tongue in 3 litres of salted water until it turns white. Change the water after an hour and a half. Roughly chop the leek, celeriac, carrot and onion.
2° Bring the salted water to the boil, add the ox tongue and boil for 5 minutes. Pour off the cooking water and pour fresh boiling water over it. Add the vegetables and the bouquet garni and simmer for 2.5 hours, just below boiling point. Peel the tongue.
3° Make small meatballs and poach them in salted water. Slice the mushrooms. Melt butter in a pan, add the flour and stir. Deglaze with the stock and the Madeira. Add the tomato purée and stir until smooth. Add the mushrooms and meatballs and season to taste.
4° Cut the tongue into strips of 0.5 cm and serve with the warm sauce. Delicious with croquettes or mash.