Anthony Bourdain’s Strange Beef Tongue
Anthony Bourdain’s Strange Beef Tongue is a medium American recipe that serves 4. 350 calories per serving. Recipe by Mitch Mai on YouTube.
Prep: 30 min | Cook: 2 hrs 45 min | Total: 3 hrs 35 min
Cost: $20.65 total, $5.16 per serving
Ingredients
- 1 piece Beef Tongue (about 2‑3 lb, trimmed of excess fat)
- 12 cups Water (enough to cover tongue by ~3 inches)
- 1 piece Onion (medium, chopped)
- 1 piece Leek (white part only) (thinly sliced)
- 1 piece Carrot (small, sliced)
- 1 leaf Bay Leaf (for bouquet garni)
- 2 sprigs Parsley (fresh, for bouquet garni)
- 2 sprigs Thyme (fresh, for bouquet garni)
- 2 tablespoon Olive Oil (extra‑virgin)
- 1 tablespoon All-Purpose Flour (for thickening the sauce)
- 1.25 cup Madeira Wine (dry Madeira, divided (1 cup + ¼ cup))
- 1 tablespoon Sherry Vinegar (adds acidity)
- 2 cup Beef Stock (low‑sodium)
- to taste Salt
- to taste Black Pepper
Instructions
Simmer the Tongue
Place the beef tongue in a large stockpot and add water until it sits at least three inches above the tongue. Bring to a gentle simmer over medium heat and cook for 1 hour 15 minutes, skimming any scum that rises to the surface.
Time: PT1H15M
Temperature: medium heat
Prep the Aromatics
While the tongue simmers, finely chop the onion, thinly slice the white part of the leek, and slice the carrot. Assemble a bouquet garni by tying together the bay leaf, parsley sprigs, and thyme sprigs with kitchen twine.
Time: PT10M
Remove and Peel the Tongue
Using tongs, lift the tongue from the pot and set aside to cool for a few minutes. When cool enough to handle, use a sharp knife to shave away the outer skin, discarding any tough membrane.
Time: PT10M
Sauté Vegetables
In the same pot (or a clean sauté pan), heat 2 Tbsp olive oil over medium heat. Add the onion and leek and cook, stirring occasionally, until golden brown, about 5 minutes. Add the carrot and cook an additional 2 minutes.
Time: PT7M
Temperature: medium heat
Create a Light Roux
Sprinkle 1 Tbsp all‑purpose flour over the vegetables and stir continuously for 2 minutes to coat and cook the flour lightly.
Time: PT2M
Temperature: medium heat
Deglaze with Madeira and Vinegar
Pour in 1 cup Madeira wine and 1 Tbsp sherry vinegar, stirring to dissolve any browned bits from the bottom of the pot.
Time: PT1M
Temperature: medium heat
Braise the Tongue
Add 2 cups beef stock, the prepared bouquet garni, and the peeled tongue back to the pot. Bring to a boil, then reduce to a gentle simmer, season with salt and pepper, cover, and cook for 1 hour 30 minutes or until the tongue is fork‑tender.
Time: PT1H30M
Temperature: low simmer
Finish the Sauce
Remove the tongue and set aside, keeping it warm. Strain the cooking liquid through a fine mesh strainer into a clean saucepan, discarding solids. Return to low heat, add the remaining ¼ cup Madeira and an extra splash of sherry vinegar if desired, and reduce until the sauce coats the back of a spoon, about 10 minutes.
Time: PT10M
Temperature: low heat
Slice and Serve
Slice the braised tongue cross‑wise into ¼‑inch thick pieces. Arrange on a serving platter and spoon the reduced Madeira sauce over the top. Serve immediately with your choice of sides.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains Gluten, Contains Alcohol
Allergens: None
Ingredient Substitutions
- Instead of Beef Tongue: Veal Tongue
- Instead of Onion: Shallot
- Instead of Leek (white part only): Green onion
- Instead of Olive Oil: vegetable oil
- Instead of All-Purpose Flour: gluten‑free flour
- Instead of Madeira Wine: Marsala
- Instead of Sherry Vinegar: red wine vinegar
- Instead of Beef Stock: chicken stock, vegetable stock
Equipment Needed
- Large Stockpot
- Knife
- Cutting Board
- Bench Scraper (optional)
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Tongs (optional)
Critical Steps — Do Not Skip
- Peeling the tongue after simmering
- Creating the roux to thicken the sauce
- Braising the tongue until fork‑tender
- Straining and reducing the sauce to the proper consistency
Chef Tips from the Video
- Use a bench scraper to collect chopped vegetables quickly
- Tie the bouquet garni with kitchen twine for easy removal
- A splash of sherry vinegar at the end brightens the final sauce
Troubleshooting
Tongue remains tough after the braising time
Continue simmering in low heat, checking every 15 minutes; adding a bit more stock helps keep it moist.
Sauce is watery
Increase reduction time or whisk in a slurry of 1 tsp flour mixed with cold water.
Skin does not peel off easily
Return the tongue to the hot broth for another 5‑10 minutes; the skin will loosen.
Storage
Refrigerator: Store sliced tongue and sauce separately in airtight containers for up to 3 days
Freezer: Freeze the whole braised tongue (un-sliced) in a freezer‑safe bag for up to 2 months; reheat gently in broth
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours
Make-Ahead Tips
- The tongue can be braised a day ahead; reheat gently in its sauce
- Sauce can be made up to 3 days in advance and reheated; add a splash of stock if it thickens too much
Frequently Asked Questions
What is the cultural significance and history of Beef Tongue with Madeira Sauce in American cuisine?
Beef tongue has long been a staple in American “nose‑to‑tail” cooking, especially in regional cuisines like Southern and Mid‑western comfort food. Using Madeira, a Portuguese fortified wine, reflects the influence of European culinary traditions on American off‑cut dishes, turning a humble cut into a refined main course.
What traditional regional variations of braised tongue exist in American or European cuisines?
In the American South, tongue is often boiled and served cold with mustard sauce. In French cuisine, tongue is poached, sliced thin, and served with a classic demi‑glace. The Portuguese version frequently incorporates Madeira or port wine, similar to this recipe, highlighting the wine’s sweet‑savory depth.
How is Beef Tongue with Madeira Sauce traditionally served in the United States?
It is typically sliced and presented as a centerpiece, accompanied by a rich wine‑reduced sauce, and served alongside mashed potatoes, roasted carrots, or a simple green salad. The sauce is poured over the slices at the table for a restaurant‑style presentation.
On what occasions or celebrations is Beef Tongue with Madeira Sauce traditionally enjoyed in American culture?
Braised tongue is often featured at holiday gatherings such as Thanksgiving or Christmas in families that practice nose‑to‑tail cooking, as well as at rustic tavern‑style meals and food‑festival showcases of traditional off‑cuts.
How does Beef Tongue with Madeira Sauce fit into the broader American “nose‑to‑tail” cooking tradition?
It exemplifies the American movement to honor the whole animal, using every part for flavor and nutrition. The dish transforms a tough, overlooked cut into a tender, flavorful entrée, aligning with the sustainability ethos of modern American chefs.
What are the authentic traditional ingredients for Beef Tongue with Madeira Sauce versus acceptable substitutes?
Authentic ingredients include beef tongue, dry Madeira wine, sherry vinegar, a classic bouquet garni (bay leaf, parsley, thyme), and beef stock. Acceptable substitutes are veal tongue for a milder flavor, Marsala wine instead of Madeira, and chicken or vegetable stock if beef stock is unavailable.
What other American dishes pair well with Beef Tongue with Madeira Sauce?
Rich side dishes such as creamy mashed potatoes, butter‑roasted carrots, sautéed green beans, or a simple arugula salad with a lemon vinaigrette complement the savory sauce and balance the richness of the tongue.
What makes Beef Tongue with Madeira Sauce special or unique in American cuisine?
The combination of a gelatin‑rich, tender organ meat with a sweet‑savory fortified wine reduction creates a depth of flavor rarely found in mainstream American cooking, showcasing both technique and respect for traditional off‑cut preparations.
What are the most common mistakes to avoid when making Beef Tongue with Madeira Sauce at home?
Common errors include under‑cooking the tongue (resulting in a tough texture), skipping the skimming step (which makes the broth cloudy), not building a roux (leaving the sauce thin), and trying to peel the skin while it’s still hot, which can tear the meat.
Why does this Beef Tongue with Madeira Sauce recipe use a roux instead of cornstarch slurry?
A flour‑based roux adds a subtle nutty flavor and integrates more smoothly with the wine‑reduced sauce, whereas cornstarch can give a glossy but less complex texture that doesn’t complement the deep, caramelized notes of the Madeira.
Can I make Beef Tongue with Madeira Sauce ahead of time and how should I store it?
Yes. Braise the tongue a day ahead, cool it in its cooking liquid, then refrigerate. Store the sauce separately in an airtight container. Reheat gently on the stove, adding a splash of stock if the sauce has thickened too much before serving.
What does the YouTube channel Mitch Mai specialize in?
The YouTube channel Mitch Mai focuses on adventurous home cooking, often tackling unconventional ingredients and classic cookbook recipes while emphasizing knife skills, waste‑nothing cooking, and a playful, educational style.
How does the YouTube channel Mitch Mai's approach to off‑cut cooking differ from other cooking channels?
Mitch Mai combines humor with rigorous technique, encouraging viewers to use every part of the animal and to master fundamental skills like proper knife handling. Unlike many channels that stick to popular cuts, Mitch dives into nose‑to‑tail dishes such as beef tongue, showcasing them as approachable home‑cooked meals.
Last updated: August 21, 2026
