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

Ingredient Substitutions

• Instead of Beef Tongue: Beef Cheek, Beef Brisket (different texture)
• Instead of Yellow Mustard: Dijon mustard, spicy brown mustard
• Instead of Cajun Seasoning: Creole seasoning, Old Bay
• Instead of Creole Seasoning: Cajun seasoning, Italian seasoning
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Onion: shallots, leeks
• Instead of Bell Pepper: poblano pepper, green pepper
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Water: low‑sodium beef broth
• Instead of Beef Bouillon Cube: beef stock concentrate, no‑salt broth
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot (Dutch oven)
• Cutting Board
• Chef's Knife
• Wooden Spoon or Ladle
• Measuring Cups
• Measuring Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Coating the tongue with mustard before seasoning
• Browning the tongue to develop fond
• Maintaining enough liquid during the 5‑hour slow cook
• Adding aromatics at the correct times
• Adding garlic at the end to preserve flavor
• Slicing against the grain

Chef Tips from the Video

• For a deeper flavor, sear the tongue in a cast‑iron skillet before transferring to the pot.
• Add a splash of Worcestershire sauce or a dash of hot sauce for extra complexity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sliced tongue and gravy separately in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tongue can be cooked a day ahead; reheat gently in the gravy over low heat.
• Gravy improves in flavor after resting, so make it a few hours before serving.

Frequently Asked Questions