Cajun Cooking - D’zo Seasoning Beef Tongue & Gravy

Ingredients

• 2 pounds Beef Tongue (trimmed and rinsed)
• 1 large Yellow Onion (finely diced)
• 1 medium Bell Pepper (any color, diced)
• 1/4 cup Fresh Parsley (chopped)
• 2 tablespoons Dijon Mustard (for the stuffing)
• 2 tablespoons Cajun Seasoning (spicy, salty blend)
• 2 tablespoons Gourmet Seasoning (brand‑specific all‑purpose rub used by the channel)
• 1.25 tablespoons Extra Virgin Olive Oil (for searing the tongue in the pot)
• 2 cups Water (for the initial oven braise)
• 2 tablespoons Unsalted Butter (for the finishing gravy)
• 1.5 cups Additional Water (for the gravy)

Instructions

1. Prepare the Stuffing

   Finely dice the onion, bell pepper, and parsley. In a mixing bowl combine the diced vegetables with Dijon mustard, Cajun seasoning, and Gourmet seasoning. Mix until evenly coated.

   Time: PT15M

2. Trim and Clean the Beef Tongue

   Rinse the beef tongue under cold water, pat dry, and trim any excess fat or silver skin. Place the tongue on a cutting board.

   Time: PT10M

3. Stuff the Tongue

   Using a small, sharp knife make a shallow slit lengthwise down the center of the tongue, being careful not to cut all the way through. Gently open the slit and spoon the stuffing into the cavity, pushing it as deep as possible. Repeat until the stuffing is evenly distributed.

   Time: PT10M

4. Season the Exterior

   Rub the outside of the tongue with the remaining Cajun and Gourmet seasoning, then drizzle with 1¼ tablespoons of olive oil, coating all sides.

   Time: PT5M

5. Initial Oven Braise

   Place the seasoned tongue in the Dutch oven, add 2 cups of water, cover with the lid, and put it in a pre‑heated oven at 350°F.

   Time: PT4H

   Temperature: 350°F

6. Prepare the Gravy Base

   While the tongue is finishing, melt 2 tablespoons of butter in a saucepan over medium heat. Add any browned bits left in the Dutch oven, then pour in 1½ cups of water, stirring to deglaze.

   Time: PT15M

   Temperature: medium

7. Finish and Rest

   Remove the tongue from the oven, transfer to a cutting board, and let it rest for 10 minutes before slicing. Slice against the grain into ½‑inch thick pieces and serve with the prepared gravy.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g