Beef Tongue Rice N Gravy

Ingredients

• 2.5 lb Beef Tongue (trimmed, rinsed)
• 2 tbsp Yellow Mustard (for coating before seasoning)
• 2 tbsp Cajun Seasoning (store‑bought or homemade blend)
• 1 tbsp Creole Seasoning (adds depth to the gravy)
• 2 tbsp Vegetable Oil (for browning)
• 1 large Onion (peeled and sliced)
• 1 large Bell Pepper (any color, sliced)
• 4 cloves Garlic Cloves (minced, added at the end)
• 4 cup Water (add more as needed during cooking)
• 1 piece Beef Bouillon Cube (optional, for extra beef flavor)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)

Instructions

1. Prepare the Tongue

   Pat the beef tongue dry, then coat it evenly with yellow mustard.

   Time: PT5M

2. Season the Tongue

   Rub the mustard‑coated tongue all over with Cajun seasoning, Creole seasoning, salt, and pepper.

   Time: PT5M

3. Brown the Tongue

   Heat vegetable oil in a large pot over medium‑high heat. Add the tongue and brown all sides until a deep golden crust forms (about 3‑4 minutes per side).

   Time: PT10M

   Temperature: medium‑high

4. Add Initial Liquid

   Pour 4 cups of water (or low‑sodium beef broth) into the pot, scraping up the browned bits to form the base of the gravy.

   Time: PT2M

   Temperature: medium

5. Start Slow Cooking

   Bring the liquid to a gentle simmer, then reduce heat to low. Cover and let the tongue cook for about 2½ hours.

   Time: PT2H30M

   Temperature: low simmer

6. Add Onions and Bell Peppers

   Stir in the sliced onion and bell pepper, then continue to simmer for another 2 hours.

   Time: PT2H

   Temperature: low simmer

7. Add Garlic and Bouillon

   About 15 minutes before the end, add minced garlic and the beef bouillon cube. Stir well and finish cooking until the tongue is fork‑tender.

   Time: PT15M

   Temperature: low simmer

8. Rest and Slice

   Remove the tongue from the pot, let it rest 10 minutes, then slice against the grain, reserving the prized tip for serving.

   Time: PT10M

9. Finish the Gravy

   If the gravy is too thin, simmer uncovered for a few minutes to reduce; if too thick, add a splash of water. Adjust seasoning with salt and pepper.

   Time: PT5M

   Temperature: medium

10. Serve

    Place a mound of cooked rice on each plate, top with sliced tongue and generous ladle of gravy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g